Hijiki

Name: Hijiki
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 40 g hijiki; 1 carrot; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sugar; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Hijiki, a staple in many Japanese home kitchens, is a dish that captures the essence of everyday cooking. This sea vegetable, often found on family tables, is lovingly prepared with a handful of familiar ingredients. Cooked with care and seasoned by instinct, hijiki embodies the simplicity and depth of Japanese home cooking, where techniques are passed down through generations.

The dish offers a delightful balance of flavors, where the briny hijiki melds seamlessly with the sweetness of mirin and sugar, punctuated by the savory notes of soy sauce. Carrot slices add a subtle crunch, creating a satisfying texture. This home-style preparation invites diners to experience the comforting warmth of a dish prepared with generous intent and shared among friends and family.

Ingredients

40 ghijiki
1carrot
2 tbspsoy sauce
1 tbspmirin
1 tbspsugar
to tastefine sea salt

Method

Begin by soaking 40 g of hijiki in a bowl of cold water for about 30 minutes to rehydrate it. This will allow the hijiki to expand and soften, making it ready for cooking. After soaking, drain the hijiki and set it aside.
Peel and julienne 1 carrot into thin, even matchsticks. This ensures that the carrot cooks evenly and at the same rate as the hijiki, providing a uniform texture in the dish.
In a medium-sized frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the carrot and sauté for about 2-3 minutes until it starts to soften. This step helps to bring out the natural sweetness of the carrot.
Add the drained hijiki to the pan with the carrot. Stir well to combine the ingredients and continue cooking for another 5 minutes, allowing the hijiki to absorb some of the oil and flavors.
Pour in 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 tablespoon of sugar. Stir the mixture thoroughly to ensure the hijiki and carrot are well-coated with the seasoning. Cook until the liquid is mostly absorbed and the hijiki is tender, with a slightly glossy appearance.
Taste the dish and add fine sea salt to your preference, enhancing the flavors without overpowering the natural taste of the hijiki and carrot. Serve the hijiki warm, allowing its savory and slightly sweet flavors to shine through.