Hijiki no Nimono (Simmered Seaweed, Carrot and Edamame)
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Ingredients
- 30 g dried hijiki seaweed
- 2 carrot, julienned
- 100 g edamame beans (frozen)
- 2 fried tofu pouches (aburaage)
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp caster sugar
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 419 kcal
- Protein
- 11.4 g
- Carbohydrate
- 72 g
- of which sugars
- 9.4 g
- Fat
- 7.8 g
- of which saturates
- 0.9 g
- Fibre
- 7.1 g
- Salt
- 2.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Soak the dried hijiki seaweed in a bowl of cold water for 15 minutes until softened, then drain well.
- 3
Cook the edamame beans in boiling water for 3 minutes, then drain.
- 4
Heat the vegetable oil in a pan over a medium heat and stir-fry the carrot for 2 minutes, then add the hijiki and fried tofu pouches, sliced into strips.
- 5
Add the soy sauce, mirin, caster sugar and 150ml water, bring to a simmer and cook for 10-12 minutes until the carrot is tender and the liquid has mostly reduced.
- 6
Stir in the edamame and warm through for 1 minute.
- 7
Serve over bowls of the rice.
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