Simple Way to Make Award-winning Simmered Hijiki Seaweed with Gochujang

Simmered Hijiki Seaweed with Gochujang. Great recipe for Simmered Hijiki Seaweed with Gochujang. Soak hijiki in a bowl of water. A classic Japanese side dish, hijiki seaweed salad.

You might have tried hijiki salad at Japanese restaurant and wonder how to make it at home. Simmer over low heat until the hijiki seaweed is tender. If the pan gets dry before the hijiki is tender, add a little water.

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, simmered hijiki seaweed with gochujang. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Great recipe for Simmered Hijiki Seaweed with Gochujang. Soak hijiki in a bowl of water. A classic Japanese side dish, hijiki seaweed salad.

To get started with this recipe, we must prepare a few components. You can cook simmered hijiki seaweed with gochujang using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Simmered Hijiki Seaweed with Gochujang:

1. {Take 10 grams of Hijiki seaweed.
2. {Get 1/3 of of a piece Konnyaku.
3. {Get 1 slice of Aburaage.
4. {Get 1/4 of Carrot.
5. {Get 50 ml of ☆ Water.
6. {Make ready 1/2 tsp of ☆ Dashi stock granules (bonito based).
7. {Prepare 1/2 tbsp of ☆Gochujang.
8. {Prepare 1 tbsp of ☆ Sake.
9. {Get 1 tbsp of ☆ Mirin.
10. {Take 1 tbsp of ☆ Soy sauce.
11. {Take 1/2 tbsp of Sesame oil.
12. {Prepare 1 of White sesame seeds.

Stop simmering when there's still some liquid left in the pan. ・Simmered Hijiki (Hijiki no Nimono / Hijiki-ni) Speaking of hijiki, the most popular dish for Japanese is nimono 煮物 (simmered hijiki). It's made by simmering hijiki with carrot, beans, and thin deep-fried tofu, and it's seasoned with soy sauce, sugar, and dashi. Its salty-sweet taste matches so well with hijiki and other ingredients. Peel the carrot and slice thinly.

Instructions to make Simmered Hijiki Seaweed with Gochujang:

1. Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes. Rinse quickly in more water, then drain.
2. Parboil the konnyaku, and cut it thinly as shown in the photo. Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces. Finely julienne the carrots..
3. Pour some sesame oil in a pan with thick walls and heat it up. Add the ingredients from Steps 1 & 2 and stir fry. When the oil is evenly distributed, add the ☆ ingredients..
4. Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes..
5. It's ready once the liquid in the pan is almost all gone..
6. Serve on a plate and sprinkle with some white sesame seeds..

Lay the slices on top of each other. See recipes for Hijiki- Japanese seaweed dish too. A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. It is simmered together with a myriad of vegetables in a savory dashi broth. The result is so full of flavor and perfect for meal prep.

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