基本のひじきの煮物

Recipe No.8

Hijiki Salad

Total Time35 mins
Course: Side Dish
Cuisine: Japanese
Keyword: Hijiki
Author: Amelie

Ingredients

  • 110 g hijiki/ひじき/羊栖菜
  • 1 carrot/にんじん/紅蘿蔔/红萝卜 medium
  • 1 T oil/油
  • 3 pcs tofu(deep fried-thin)/油揚げ/日式油揚豆ト
  • 140 g soy bean/大豆 canned
  • 1 cup water/水 for
  • 1/2 tbsp fish broth powder/粉末だし/木魚粉

Seasonings

  • 3 T soysauce/醤油
  • 3 T sweet sake/みりん/味醂
  • T sugar/砂糖/糖

Instructions

  • If using dried hijiki, let it soak in water for at least 30 mins. Use strainer/coriander with fine slots and put under running water for few seconds and let drain.
  • Wash, peel and cut carrot into tiny strips, about 1 cm long.
  • Blanch or dip quickly the fried tofu skin into a hot water to remove excess oil.Drain, cut lengthwise and make thin strips almost same size as carrot.
  • Put together the ingredients for seasoning and mix until the sugar is well dissolved. Set aside.
  • After heating oil in a pan, put hijiki together with carrot and stir fry for few minutes until excess water evaporates and well coated with oil.
  • After mixing fish broth powder and water well, put sliced tofu skin and fish broth soup into pan and mix well.Cover and let it boil for 10-15 mins.
  • Check until the carrot is cooked and still firm. Add seasonings and soy bean and boil with lid open until most of the sauce evaporated. Stirring occasionally.
  • Adjust the taste to your liking and to your preferred softness of vegetables.

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