Hijiki With Carrots 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.

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.

HIJIKI WITH SHIITAKES AND BEANS

Steps:

• Soak hijiki in cold water to cover, and shiitakes in very hot water to cover, each for about 10 minutes. Slice shiitakes, discarding tough stems. Reserve soaking liquid.
• Put olive oil in a 12-inch skillet over medium-high heat. If you are using chicken or shrimp, brown pieces quickly in oil, for 2 or 3 minutes, stirring only once or twice. Remove with a slotted spoon.
• Drain hijiki, and put in skillet; stir once, then add carrots and shiitakes. Stir again; add chicken, shrimp or clams, along with beans, shiitake soaking liquid, dashi or stock, and mirin and soy sauce. Stir, turn heat to medium-low, and cook, stirring occasionally, until carrots are tender, about 10 minutes. Mixture should be thick, not soupy. Taste, add more soy sauce or salt if necessary, and serve.

GOLDEN TOFU SALAD WITH CARROTS AND HIJIKI

Steps:

• In a small saucepan, soak hijiki for 10 minutes.
• Once rehydrated, simmer the seaweed uncovered for 20 minutes or until the water has evaporated.
• Remove from heat and allow to cool.
• Meanwhile, drain the tofu and slice the cake horizontally.
• Place between sheets of paper towels and put on a cutting board with a heavy weight atop the tofu to press away excess water.
• A cast iron skillet or heavy book is ideal.
• Drain the tofu for at least 15 minutes.
• Cut into cubes and brown evenly on all sides using 1 tabblespoon of sesame oil.
• Remove from pan and sprinkle with tamari.
• Set aside to cool.
• In a large bowl, whisk together vinegar, oil, ginger, and salt.
• Add seaweed, tofu, and veggies.
• Toss well and allow flavors to marry for at least 30 minutes.