Simmered Hijiki Seaweed (ひじきの煮物, Hijiki no Nimono)

Ingredients

Equipment Needed

• •Medium heavy pot
• •Wooden drop-lid (otoshibuta), or a circle of parchment
• •Fine-mesh strainer

Instructions

1. 1

   Soak the hijiki

   Put the dried hijiki in a large bowl and cover it with plenty of cool water. Leave it for 20 minutes, until the strands swell and feel flexible rather than wiry. Drain, rinse several times, and discard the soaking water. That dark water carries grit and harshness, and the dish tastes cleaner without it.

   Hijiki expands more than you expect, so use a bowl with room. A crowded soak leaves dry centers, and dry centers will never season evenly.
2. 2

   Prepare the aburaage

   Pour hot water over the aburaage, then press it gently between paper towels and slice it into thin strips. This removes surface oil from frying. Leave it on, and the simmering broth turns heavy before the seaweed has a chance to drink it.

3. 3

   Sauté the vegetables

   Warm the oil in a medium pot over medium heat. Add the carrot and drained hijiki and cook for 2 minutes, stirring gently, until the hijiki looks glossy and the carrot begins to soften at the edges. This little fry wakes the seaweed and helps it take seasoning without turning limp.

4. 4

   Add the broth

   Add the aburaage, dashi, soy sauce, mirin, sugar, and sake. Bring the pot just to a simmer. The broth should taste a little stronger than you want the finished dish, because the hijiki and aburaage will take it in and soften it.

5. 5

   Simmer gently

   Set a wooden drop-lid, otoshibuta, directly on the surface, or use a circle of parchment with a small hole in the center. Simmer gently for 15 to 18 minutes, until only a few spoonfuls of liquid remain. The drop-lid keeps the seasoning moving over the strands without stirring them hard.

6. 6

   Rest and finish

   Fold in the edamame and cook 1 minute, just long enough to warm it through and keep its green color. Take the pot off the heat and let the hijiki cool in the remaining broth. Serve at room temperature, scattered with sesame if you like. It tastes better after several hours, and better still the next day.

Chef Tips

• •Buy dried hijiki from a producer with clear labeling and a fresh turnover. The packet should smell clean and marine, not stale or musty. Sourcing first, always.
• •Hijiki is traditionally eaten as a small side, not by the bowlful every day. Soak it well, discard the soaking water, and enjoy it in the restrained portion the dish expects.
• •For a meatless table, use konbu and dried shiitake dashi. That is honmono, not a compromise, especially for a vegetable-centered meal.
• •Do not skip the resting time. The simmer seasons the outside, but the cooling period lets the flavor settle into the seaweed and aburaage.

Advance Preparation

• •Hijiki no nimono is best made at least 4 hours ahead and is excellent the next day.
• •It keeps 3 days refrigerated in a covered container. Serve cool or at room temperature, not hot from the refrigerator.
• •Dashi can be made 2 days ahead. For a gentler stock, soak the konbu in cold water overnight before finishing it with katsuobushi.

Frequently Asked Questions

Nutrition Information

1 serving (about 140g)