Hijiki nimono 次のページで日本語で説明しています(*´³`*)♡
Hijiki no nimono （ひじきの煮物）
What kind of dish is Hijiki no nimono ⁇
hijiki=ひじき simmerd dish=煮物
Hijiki seasoned with soy sauce and sugar.
Simmered Hijiki seaweed can be said to represent home cooking. It is often sold as a side dish in supermarkets. It is also a standard lunch box menu.
I always make a lot and mix it with rice, make it into a salad, or use it as an ingredient for croquettes.
Check out the recipe for hijiki salad here. This is my favorite salad! 👉 Hijiki seaweed salad with lotus root
Hijiki is low in calories but contains a lot of minerals such as calcium, iron and magnesium.
In the past, it was a representative food rich in iron, but in modern times, iron pots are not used as often, so the iron content is lower than before.
However, it is a very suitable food for supplementing dietary fiber and calcium.
Along with simmered hijiki, be sure to also check out the recipe for simmered kiriboshi daikon, one of Japan’s two major side dishes. 👉 Simmered Kiriboshi daikon with an attractive dashi flavor
What kind of food is Hijiki ??
There are two types of hijiki: dried hijiki and nama hijiki.
”nama” originally means ”raw”. However, the nama hijiki sold in supermarkets is dried hijiki that has been rehydrated. Nama hijiki is sometimes sold in cans.
Dried hijiki is rehydrated in water and then cooked.
There is no need to soak raw hijiki and canned hijiki in water, but since the seaside odor remains, you should wash them several times before cooking.
All of them need to be heated once.
I recommend using nama hijiki. Dried hijiki has hard fibers, but raw hijiki is soft and fragrant.
There are two manufacturing methods, the Ise method and the Boshu method, but over 80% of the products use the Ise method.
- Ise method (sun-dried and steam-dried, all in stainless steel pots) → After drying the harvested hijiki, boil or steam it.
- Boshu method (steam-dried, boiled-dry, stainless steel pot/iron pot) → Boil or steam the harvested hijiki.
It has been reported in the literature that Hijiki contains a higher concentration of inorganic arsenic than other foods.
Inorganic arsenic is water-soluble, so about 60% of it can be removed by soaking or washing with water.Furthermore, it is said that nearly 80% of the dirt can be removed by washing with hot water.
In a survey based on Japanese dietary culture, there have been no reports of adverse health effects such as arsenic poisoning caused by eating hijiki at normal intake levels.
The best way to reconstitute dried hijiki is to soak it in water at 20 degrees Celsius for 30 minutes in an amount 40 times the weight of the dried hijiki.
NUTRITION FACTS of Hijiki nimono
52.5kcal Protein 2.3g Fat 1.3g Carbs 8.2g Salt Equivalent 0.8g
INGREDIENTS for Hijiki nimono (5SERVINGS)
- nama hijiki 150g
- carrots 40g
- fish cakes(satsumaage) 25g
- dried shiitake mushrooms 3g
- sesame oil 2g
- mixed dried shiitake mushroom reconstituted juice and water 150g
- ☆dark soy sauce 25g
- ☆sugar 10g
- ☆mirin 15g
- ☆sake 10g
- frozen edamame 50g Boiled soybeans can also be substituted.
Hijiki nimono COOKING INSTRUCTIONS
Dried shiitake mushrooms should be soaked in water the day before. If you don’t have time, soak it in hot water for about an hour.
①Wash raw hijiki twice with water.
②Cut the carrot and fish cakes into strips.
③Cut dried shiitake mushrooms rehydrated into thin strips.
④Stir-fry hijiki, carrots and shiitake mushrooms in sesame oil.
⑤Add to mixed dried shiitake mushroom reconstituted juice and water.
⑥When the hijiki becomes soft, add the soy sauce, sugar, mirin and sake.
⑦Add washed edamame and fish cakes when the water is gone, stop the fire and let it cool.
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