Stir-fried and Braised Hijiki Seaweed and Soy Beans – a delicious recipe with hijiki seaweed, brine, Carrot, Green beans, Sugar, Mirin. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Rehydrate the hijiki in plenty of water for about 15 minutes.
2
Drain in a sieve.
3
Julienne the carrot and cut the green beans into 3 cm lengths.
4
I use soy beans in brine or steamed soy beans.
5
Heat some oil (not included in the ingredients list) in a sauce pan and fry the carrot and hijiki seaweed.
6
After giving it a good stir add sugar and mirin.
7
After sugar and mirin have dissolved stir in the soy beans and dashi stock.
8
Cover and simmer over a low to medium heat for 5 minutes.
9
(If you're worried it might boil over you don't have to cover with a lid).
10
After simmering, add the soy sauce and green beans.
11
Turn up the heat to high and reduce the cooking liquid until almost gone.
12
If the soy bean's skin comes off, go ahead and remove from the pot.
13
Transfer onto a serving dish.
221
kcal
Calories
2
g
Fat
41
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 20 grams Dried hijiki seaweed, 120 grams Soy beans in brine, 1/4 Carrot, 5 Green beans (frozen), and more.
Yes, Stir-fried and Braised Hijiki Seaweed and Soy Beans 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.
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