Simmered Hijiki Seaweed

Course: SidesCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes

Konnyaku Jelly and Chikuwa Fish Cake also can be used for ingredients.

Ingredients

Directions

  • Rehydrate dried hijiki in some water for about 30 minutes and drain.
    Cut Carrot and Fried Tofu (Abura age) into thin around 3cm long stripe.
  • Heat oil in a pan over medium heat.
    Add carrot first and fry until the oil blends into a whole, then add drained hijiki and Fried tofu, and fry.
  • Add ★ marked ingredients.
    Once boiling, simmer on low heat to remove water. Boil while mixing on the way.
  • When the broth is left on the bottom of the pot, turn off the heat and leave it in the pot to remove the heat and taste soaks in.
  • Serve as a side dish or for bento lunch box.
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