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Notice The Common Services/Info for Foreigners YOKOSO to Funabashi BBS Sister/Friendship Cities FIRA Links

CONTENTS

1 Japanese Traditional Play  “ Karuta “
2 The Event Calendar

3 How to apply to Hoikuen (Child Care Facility)

4 Hokago Room (After-School Childcare Program)
5How to use public bicycle parks near train stations
6 Japanese Cooking
    ~Braised Hijiki~
7 Music Festival by Thousand Players
8 FIRA Spring Festival
Back Number
2012
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2011
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2001

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2000

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vol.18

 

Japanese CookingBraised Hijiki

 

Hijiki is a kind of seaweed which is boiled and dried. Drying process turns it black. It is rich in dietary fiber, calcium and iron. Hijiki, one of the main products of Chiba prefecture, has a good reputation for its fine quality. Though not a main dish, braised Hijiki is easy to cook and popular in Japanese meals.

 Ingredients (4 servings)

A: 30g dried Hijiki, 1 Abura-age, 1/2 carrot, 3 dried Shiitake mush rooms, 1/2 Konnyaku, 10 snow peas, 1 tbsp. salad oil

B (seasoning): 1.5 cups water, 1tsp. Dashi-no-moto (Japanese powdered stock), 5 tbsp. soy sauce, 3 tbsp. each of Sake and sugar

Directions

(1) Rinse Hijiki, soak in water for about 20 minutes and drain. Soak dried Shiitake in 1 cup water to soften. Keep the water for seasoning. Boil Konnyaku for 3 minutes. Rinse Abura-age with boiled water over

(2) Cut Shiitake, Konnyaku, Abra-age and carrot into thin strips.

(3) Boil snow peas quickly and cut into three diagonally.

(4) Heat salad oil in a pan, add Hijiki and the ingredients of (2), and sauté for 3 minutes over medium heat. Add the seasoning of B and the water of soaking Shiitake, and simmer until most of the liquid disappears. Add the snow peas before turning off the heat.

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