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.
A: 30g dried Hijiki, 1
Abura-age, 1/2 carrot, 3 dried Shiitake mush rooms, 1/2 Konnyaku, 10 snow peas, 1 tbsp. salad
B (seasoning): 1.5 cups water, 1tsp. Dashi-no-moto (Japanese powdered stock), 5 tbsp. soy sauce, 3 tbsp.
each of Sake and sugar
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.
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.