Carrot And Hijiki Saute Recipes

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HIJIKI WITH CARROTS



Hijiki With Carrots image

Make and share this Hijiki With Carrots recipe from Food.com.

Provided by shackledomen

Categories     Asian

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 8

1/2 cup dried hijiki seaweed
1/2 cup water
1 teaspoon toasted sesame oil
1/2 cup julienned carrot
2 teaspoons sour citrus juice or 2 teaspoons rice vinegar
1/4 teaspoon sea salt
white pepper, to taste
toasted sesame seeds, for garnish

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.

Nutrition Facts : Calories 31.2, Fat 2.3, SaturatedFat 0.3, Sodium 310.9, Carbohydrate 2.6, Fiber 0.8, Sugar 1.2, Protein 0.3

TOFU HIJIKI SAUTé



Tofu Hijiki Sauté image

This sauté makes an attractive and satisfying supper; chilled, it makes a delicious side dish or salad. (See photo)

Yield serves 4

Number Of Ingredients 8

1 1/2 cups short-grain brown rice
1/2 cup dried hijiki seaweed (1/2 ounce)
1 cake firm tofu (about 16 ounces)
3 cups carrot matchsticks
2 medium onions
2 tablespoons dark sesame oil
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds

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



CARROT AND HIJIKI SAUTE image

Categories     Vegetable     Side     Sauté     Wheat/Gluten-Free     Vegan

Yield 4

Number Of Ingredients 8

1/2 cup seaweed, dried hijiki
2 teaspoons sesame seeds, toasted
2 pounds carrots
4 teaspoons sesame oil
1 pinch cayenne
4 tablespoons Tamari soy sauce
4 tablespoons mirin
4 green onions, chopped

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.

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