Carrot And Hijiki Saute Recipes

HIJIKI WITH CARROTS

Steps:

• Rinse hijiki to remove any sand. (If you don't have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.).
• Place hijiki in a bowl with 1/2 cup warm water. Let soak for 15 minutes.
• In a small saucepan, heat sesame oil over low-medium heat. Add carrots and cook until softened.
• Add hijiki, citrus juice or vinegar, sea salt, and a dash of white pepper to the carrots. Heat through.
• Sprinkle with sesame seeds and serve warm or cool.

TOFU HIJIKI SAUTé

Steps:

• In a covered saucepan, bring the rice and 2 1/2 cups of water to a boil. Reduce the heat and simmer covered until the rice is tender and the water absorbed, 35 to 40 minutes.
• While the rice cooks, make the sauté. Place the hijiki in a small bowl, add warm water to cover by about an inch, and set aside for 15 minutes. Slice the tofu into bite-sized pieces or strips. Cut the onions into thin slices (2 to 3 cups).
• In a large skillet or wok, heat a tablespoon of the sesame oil. Add the tofu and sauté on medium heat, stirring frequently, for several minutes, until browned. Remove the tofu and set aside.
• Add the remaining tablespoon of sesame oil to the pan and sauté the onions and carrots until the onions are golden and the carrots are tender, 4 to 5 minutes. Add the drained hijiki, the reserved tofu, and the soy sauce, and cook long enough to heat thoroughly. Stir in the toasted sesame seeds. Serve on the rice.
• Dried hijiki seaweed is often sold in bulk in natural foods stores, and in many supermarkets it can be found in cellophane packets in the produce section.
• Check the produce aisle for bags of matchstick-cut carrots.

CARROT AND HIJIKI SAUTE

Steps:

• Rinse hijiki and place it in 4 cups of warm water to soak for 30 minutes. Drain and set aside. Julienne the carrots. Heat the oil in a thick bottomed pan and add the carrots, salt, and cayenne. Saute, stirring, for 5 minutes. Add the hijiki and saute for another 3 minutes. Add the soy sauce, mirin and 1/2 cup water. Cover the pan and simmer until the liquid is gone and the carrots are tender. Garnish with the green onions and toasted sesame seeds.