Nickey's Hijiki Recipe

Name: Nickey's Hijiki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried hijiki seaweed, washed and rinsed; water, for rinsing and soaking; 1 teaspoon toasted sesame oil; ½ cup carrot, julienned; ½ cup dried shiitake mushroom; ¼ cup soy beans, shelled (edamane); 1 aburage, cut thin; ½ cup Konnyaku, cut in small pieces; ½ cup kombu dashi, cut in small, thin pieces; 2 -3 tablespoons low-sodium Kikkoman soy sauce; 2 tablespoons sugar; 1 tablespoon mirin; ¼ teaspoon sea salt (optional); 2 tablespoons toasted sesame seeds (for garnish)

Servings: persons

1 ounce dried hijiki seaweed, washed and rinsed
water, for rinsing and soaking
1 teaspoon toasted sesame oil
½ cup carrot, julienned
½ cup dried shiitake mushroom
¼ cup soy beans, shelled (edamane)
1 aburage, cut thin
½ cup Konnyaku, cut in small pieces
½ cup kombu dashi, cut in small, thin pieces
2 -3 tablespoons low-sodium Kikkoman soy sauce
2 tablespoons sugar
1 tablespoon mirin
¼ teaspoon sea salt (optional)
2 tablespoons toasted sesame seeds (for garnish)

1
Rinse/Wash hijiki in a bowl to remove sand.
2
Soak the hijiki 10-15 minutes in enough water to cover.
3
Drain the hijiki over a colander; sqeezing out the excess water.
4
if strands are long, you might want to cut it (to about 1/2 inch, doesn't have to be exact).
5
Soak the mushrooms in warm water till soft, then slice thin (keep the water).
6
Saute the hijiki, aburage, carrots, mushrooms,edamane beans and konnyaku in sesame oil for a few minutes.
7
Add soaking water and enough fresh water to almost cover.
8
Add dashi and other seasonings.
9
Simmer until the hijiki and vegetables are tender and most of the liquid is absorbed (about thirty-five minutes).
10
Place in small serving bowl and garnish with toasted sesame seeds.
11
NOTE: There have been some warnings citing more than citing its more than accepted levels of inorganic arsenic.
12
It should be noted that the initial tests on hijiki which lead to those warnings in the UK among other places was based on testing the dried, un-soaked hijiki - and you never eat hijiki that way.
13
Soaking reduces the amount of trace arsenic by 1/7th; rinsing and cooking it in liquid further reduces it.
14
The report here by the Tokyo Health and Welfare Department states that as long as a person weighing 50kg (about 110lb) does not eat more than 5 servings of hijiki of 5g dry weight per serving (which swells up to a lot more than that when soaked) that it is perfectly safe, even for pregnant women.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ounce dried hijiki seaweed, washed and rinsed, water, for rinsing and soaking, 1 teaspoon toasted sesame oil, ½ cup carrot, julienned, and more.

Yes, Nickey's Hijiki falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nickey's Hijiki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions