Friday, August 10, 2007

Hijiki & Aburaage-ni

Hubs having a sore throat so I used the simmering method for cooking tonight. No deep fry foods!

Hijiki is a seaweed. It is quite uncommon unlike Wakame and Kombu which are staple seaweeds. Hijiki is rich in dietary fibre and essential minerals. I was informed at the Macrobiotic Summer camp which I attended that Hijiki contributes to keeping your hair dark and lustrous. So if you want healthy and nice hair, consume Hijiki on a long term basis.

It is very delicious and easy to cook. This is one of my favourite dishes. Don't just take my word on this, try it and let me know.

The recipe:

Hijiki 1 pkt - 45 g
Aburaage 1 pc
Carrot 1/2 a small carrot
Dashi 1 cup
Sugar 2 tbsp
Sake 2tbsp
Mirin 2 tbsp
Shoyu 2 tbsp
1. Wash and soak Hijiki for 10 mins.
2. Soak and rinse Aburaage in hot water to rid the oil. Cut into thin strips.
3. Cut the carrot into julienne slices.
4. Heat up the saucepan with little oil (med heat).

5. Add Hijiki and stir.

6. Add in carrot.

7. Stir and cook for two minutes.

8. Add in Aburaage.

9. Stir for a while.

10. Add the liquids - Dashi, sake, mirin and shoyu. Stir in the sugar.

11. Top with 'otoshi buta' (drop lid) and allow simmering until liquids dry out.

If you do not own a 'wooden lid' you may use foil paper. Just tuck in the corners to 'round' it and cut a criss cross in the middle of the foil paper. Leave it on top of the Hijiki and continue simmering.

Bento #10

Back Bento contains Cha Soba which I cooked last night. You can see a blob of Wasabi on the top right.
You will notice - no sesame seeds, no chives - Daughter number 1 don't like, and no quail egg due to 'logistics' of transporting raw egg. Daughter number 2 is okay but I don't want to get into a habit of packing two different types of Bento.
Front Bento contains blanched Asparagus, potato salad and a Japanese rice cracker.
Extreme left the the frozen Cha Soba dip. It will defrost but remain cold by break time.

The two Bentos packed in modern insulated Furoshiki.

Cha Soba

Boil Cha Soba in a pot or kuali. Add some salt.
It's like cooking Spaghetti.

When done, pour into a basket and rinse under cold tap water.

Twirl the Cha Soba with a fork to make separate little portions.

I've already posted up the recipe for the dipping sauce earlier. Bon Appetit!
BTW this is for tomorrow morning's Bento.

Grocery shopping

Did my grocery shopping this afternoon at BSC and met an old friend for lunch at Chillies.
Forgot to bring camera - so no pictures. See my commercial sized Kikkoman soy sauce, next right is Mirin, Sake, Olive Oil, in front is the Katsuobushi, some Japanese candies (coffee beans - very nice), Cha Soba, and some Meiji biscuits. Oh yeah! Behind the Katsuobushi is the dark soy sauce. He! He! Finally found it under the Lee Kum Kee brand.


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