- 1 ounce dried hijiki, about ½ cup
- 1 fried tofu cutlet, about 6 ounces (You can substitute extra firm tofu)
- 1 medium carrot or 2 small carrots
- ½ large onion
- 4 ounces shiitake mushrooms
- ½ cup shelled edamame
- 2 Tablespoons neutral oil
- 1 teaspoon toasted sesame oil
- ¼ cup mirin
- ¼ cup soy sauce
- 2 cups water
- 1 teaspoon dashi powder
- Soak the hijiki in 3 cups of water for 15-30 minutes. Drain the hijiki in a colander, rinse under running water, and set aside.
- Prep the vegetables while soaking hijiki:
- Cut the tofu in half horizontally and then in half lengthwise. Now cut across the strips to create small thin pieces. Set aside.
- Trim the stems off of the shiitakes and discard. Slice the mushrooms into thin slices. Set aside.
- Peel and trim the carrots. Slice cut the carrots in half lengthwise and then cut into thin half moon pieces. Set aside.
- Trim the onion and peel off the outer skin. Cut the onion in half lengthwise and then slice the onion into thin pieces. Set aside.
- Heat a deep skillet over medium high heat for several minutes. Add the oil and then the onions. Sauté the onion for about 5 minutes, moving them around. You should start to see the onions caramelize.
- Add the carrots, mushrooms, and hiziki, and stir to combine.
- Add the tofu, soy sauce, mirin, dashi powder, sesame oil, and water. Bring the mixture to a simmer and then lower the heat to medium low and cover with a lid.
- Simmer for 25 minutes, stirring occasionally.
- Take the lid off, raise the heat to medium high and continue to cook for 5 minutes letting some of the liquid evaporate.
- Add the edamame, and cook for 2-3 minutes until the edamame is heated through.
- Serve immediately.
Keywords: vegan, healthy asian, sea vegetables, seaweed, tofu, japanese