This is a very classic Japanese dish; hijiki-no-nimono (stewed hijiki with vegetables and fried bean-curd) which is often used to fill bento box as well. Hijiki is a type of seaweed and is good for skin and hair – very healthy! Unfortunately hijiki is not available at stores in Perth because of Australian import laws, so you will have to bring it from Japan by yourself (import non-commercially is currently allowed). If you have a friend who is flying to Japan then you can ask him/her
Hijiki-no-nimono can have any ingredients – but I usually cook with carrot, konnyaku, aburaage (fried bean-curd), chicken thigh and chikuwa (fish-cake). You can also add soy beans or/and snake beans. Since I didn’t have chikuwa in my fridge, I cooked without it.
You can find abura-age and chikuwa in freezer section at Asian grocery shop. Konnyaku is usually in the fridge, or sometimes sold at room temperature on the shelves.
It’s a great accompaniment to steamed rice
Here is the recipe :
- Dried Hijiki 17g
- Chicken Thigh 50g (no bone. with or without skin)
- Carrot 1 (medium)
- Konnyaku (black) about 90g (I used 1/2 of normal packet)
- Aburage 1/2 sheet
- Soy Sauce 1 tbs
- Sake (cooking wine) 1 tbs
- Mirin (sweet cooking wine) 1 tbs
- Dashi Powder 1 pinch
- Soak dried hijiki in cold water for at least 30 minutes. Drain.
- Cut chicken into small pieces. Slice carrot, konnyaku and abura-age.
- Place all the ingredients in a pot. Turn on the fire and bring to gentle boil. Turn down the heat and simmer with lid on for about 10 minutes.
- Serve with steamed rice