Hijiki

Today, after a long time, I decided to cook Hijiki.


Perfect brown rice cooked in Thermal Magic pot!


This was my lunch today. Home cooked Hijiki, store bought Korean Kim Chi and brown rice topped with some toasted sesame seeds.


Close up on the Hijiki.
Note: I cooked the Hijiki minus the sugar and mirin for a healthier version by adding only shoyu and a dash of sesame seed oil.

Kim chi.


Consuming brown rice makes me feel good!

Dinner

Kids were out for their activities. Dinner was only hubs, myself and Daughter number 3.

Clockwise from top: Hijiki, Oden, Takuan, Natto and white rice.




Dinner was delicious!



On the right is Natto, another of my favourites!

Left: Larger picture of the Hijiki & Aburaage-Ni.

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:

1.
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
Method:
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.