Eat For Eight Bucks: Sweet Edamame With Hijiki Recipe

1. 1

   Put the hijiki in a 1 quart bowl half full of warm water and soak for 30 minutes. (It will plump up a bit during soaking.) At the end of the half hour, lift the seaweed from the water, leaving behind any grit, and set in a colander to drain while you proceed.

2. 2

   Cook the edamame according to package instructions and then drain.

3. 3

   Heat the oil in a medium saucepan over medium high heat. When it is hot, turn the flame to medium, add the carrots, scallion, and ginger, and stir for a minute. Then add the edamame, hijiki, sugar, 1 cup water, and 1/2 teaspoon salt. Bring to a simmer and then simmer, partially covered, over low heat for about 30 minutes, until almost all of the liquid has cooked off and the beans are very tender. Taste for seasoning and serve with white rice.

* Per serving · 4 servings · Values may vary.

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