Sweet Hijiki Seaweed

Make a lot and freeze it, it's great for bento lunchboxes and also ideal as "one more little dish" at dinnertime!

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)
Makes 10食 Prep: 20 min Cook: 30 min

Ingredients

Dried hijiki seaweed 56g
Carrots (medium) 1.5
Deep fried tofu (abura-age) 2
Soy sauce 3 tbsp
Sugar 4 tbsp
Mirin 4 tbsp
Hot water 400ml
Dashi stock granules 3 tsp
Salt as required

Method

1
Soak the dried hijiki in plenty of water for 30 minutes.
2
Drain it.

3
Cut the carrots into strips about 3cm in length and microwave for 3-4 minutes.
4
Cut the deep fried tofu into 3cm iength strips.
5
Put 1 tbsp oil in a frying pan on medium heat and stir fry the carrots, fried tofu and hijiki.
6
Add the hot water, dashi stock granules and all the seasonings except salt, and cook down while mixing occasionally.
7
When the juice has reduced to half, season with salt if necessary. Cook it down further, until the juices have disappeared.

Tips & Note

Sweet Hijiki Seaweed

Make a lot and freeze it, it's great for bento lunchboxes and also ideal as "one more little dish" at dinnertime!

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)

Makes 10食

Prep: 20 min

Cook: 30 min

Ingredients

Dried hijiki seaweed 56g
Carrots (medium) 1.5
Deep fried tofu (abura-age) 2
Soy sauce 3 tbsp
Sugar 4 tbsp
Mirin 4 tbsp
Hot water 400ml
Dashi stock granules 3 tsp
Salt as required

Sweet Hijiki Seaweed

Recipe ID :2647 Posted on 22 MAY 2017

Makes 10食

Prep 20min
Cook 30min
views 683
printed 0

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Make a lot and freeze it, it's great for bento lunchboxes and also ideal as "one more little dish" at dinnertime!

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Ingredients

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56g
1.5
2
3 tbsp
4 tbsp
4 tbsp
400ml
3 tsp
as required

Method

Prep
20min
Cook
30min
1
Soak the dried hijiki in plenty of water for 30 minutes.
2
Drain it.

3
Cut the carrots into strips about 3cm in length and microwave for 3-4 minutes.
4
Cut the deep fried tofu into 3cm iength strips.
5
Put 1 tbsp oil in a frying pan on medium heat and stir fry the carrots, fried tofu and hijiki.
6
Add the hot water, dashi stock granules and all the seasonings except salt, and cook down while mixing occasionally.
7
When the juice has reduced to half, season with salt if necessary. Cook it down further, until the juices have disappeared.
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