Hijiki no Nimono (Simmered Hijiki with Carrot and Fried Tofu)

⏱ 45 min · Serves 4

A quietly brilliant Japanese side dish: glossy strands of hijiki seaweed simmered with sweet carrot, chewy aburaage and edamame in a soy-mirin broth. Deeply savoury, faintly sweet and even better the next day — a proper fridge staple.

Per serving: 168 kcal · 9.5g protein · 11.0g carbs · 9.0g fat

Ingredients

• 30g dried hijiki seaweed
• 1 medium carrot (about 120g), cut into fine matchsticks
• 2 sheets aburaage (fried tofu), about 60g, rinsed in hot water and sliced into thin strips
• 80g shelled edamame or frozen soy beans
• 1 tbsp toasted sesame oil
• 250ml dashi (kombu dashi for vegan)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tsp caster sugar
• 1 tsp toasted sesame seeds, to finish

Method

1. Put the dried hijiki in a bowl, cover generously with cold water and soak for 20–25 minutes until soft and swollen. Drain, rinse well and drain again — it will expand to about 4 times its volume.
2. Heat the sesame oil in a medium saucepan or deep frying pan over medium heat. Add the carrot matchsticks and stir-fry for 2 minutes until just beginning to soften.
3. Add the drained hijiki and the aburaage strips and stir-fry for another 2 minutes so everything is coated in the oil.
4. Pour in the dashi, soy sauce, mirin, sake and sugar. Bring to a gentle simmer.
5. Simmer uncovered over low-medium heat for 15–18 minutes, stirring now and then, until the liquid has reduced to a shiny glaze at the bottom of the pan.
6. Stir in the edamame and cook for a final 2 minutes to heat through.
7. Take off the heat and let it sit for 5 minutes — the flavour settles as it cools. Serve warm or at room temperature, scattered with sesame seeds, alongside rice.