Baguhan
Korean
Kimchi Jjigae (Kimchi Stew)
Pinagmulan: Traditional
30 min3420 kcal
Walang gatas🌶️🌶️
Hijiki no Nimono (Simmered Hijiki)
Slender black hijiki seaweed simmered with carrot, fried tofu and soybeans in a sweet soy broth — an iron-rich, make-ahead home side.
Pinagmulan
Recipe ni Japanese home kitchens · 🏠 Home cook
Japanese home-style / 日本の家庭料理 — Hijiki has been eaten in Japan for centuries, prized as an iron- and mineral-rich sea vegetable. Simmered with soy and sugar as hijiki no nimono, it is a humble, everyday okazu found on home tables and in bento boxes across the country.
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Panoorin habang niluluto · 3 na video
⏱ 35 min🍽 4 na serving🔥 90 kcal🇯🇵 Japan
VeganVegetarianWalang gatas
Mga hakbang
Soak the dried hijiki in plenty of cold water for 15 minutes until it swells and softens, then drain well.
💡 Don't over-soak; hijiki turns mushy and loses its gentle chew if left too long.
Pour boiling water over the aburaage to rinse off excess oil, then slice it thin.
Heat the sesame oil and stir-fry the hijiki and carrot for a minute to coat them in fragrance.
Add the aburaage, soybeans, dashi and seasonings, and bring to a simmer.
Simmer uncovered over medium-low, stirring now and then, until almost all the liquid is absorbed, about 15 minutes.
Let it cool in the pan so the flavour settles in. Serve at room temperature; it keeps several days chilled.
💡 Mga tip
- Kombu-and-shiitake dashi keeps the dish fully vegan; a bonito dashi is the more common home version.
- Rinse the aburaage's oil so the broth stays clean and the flavours bright.
- A classic bento side — pack it cold, and it also freezes well in portions.
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