Sweet Potatoes Simmered With Hijiki – a delicious recipe with sweet potato, hijiki seaweed, vegetable oil, soy sauce, sugar, sake. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Scrub the sweet potato and cut into matchsticks. Soak for a few minutes in cold water.
2
Break the hijiki into short lengths and soak in water to cover. Drain the sweet potato and pat dry.
3
Heat the oil in a medium saucepan, add the sweet potato, and saute for a few minutes. Drain the hijiki, reserving the soaking water, and squeeze out the excess liquid. Add to the sweet potato and toss lightly so that all the surfaces are coated with oil.
4
Blend 1 cup of the reserved hijiki soaking water with the soy sauce, sugar or honey, sake or mirin, and pour over the sweet potato-hijiki mixture. Cover, lower the heat, and simmer for 7 to 8 minutes or until the sweet potato is cooked. Uncover and cook for 2 minutes over medium-high heat to reduce the liquid. Stir well, then drain the vegetables and stir in the sesame seeds.
5
Serve hot or at room temperature, in small mounds in the center of small, deep bowls.
218
kcal
Calories
11
g
Fat
27
g
Carbs
4
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 7 ingredients. The key ingredients include: 1 lb sweet potato, 1/4 cup hijiki seaweed, 2 tablespoons vegetable oil, 2 teaspoons light soy sauce, and more.
Yes, Sweet Potatoes Simmered With 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.
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