Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

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  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    May 31(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 21(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 26(Wed) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 28(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 1(Mon) 10:00-12:30

    Any in-person class available

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 2(Tue) 10:00-12:30

    Ramen & Gyoza

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Hijiki no Nimono (Simmered Hijiki Seaweed)

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Hijiki no nimono is an essential side dish for Japanese breakfast and bento box. A simple recipe is a combination of hijiki, carrots, and deep-fried tofu, but chikuwa, konnyaku, shiitake mushrooms, and edamame beans are sometimes added for volume. 

Hijiki is a healhty food rich in iron and calcium and is said to be effective for healthy hair and prevention of anemia. If you make a lot of it, you can freeze it, put it together with cooked rice or egg rolls, or use it as a garnish for fried rice.

Ingredients (2 servings) :

10g Long hijiki seaweed *dried
50g Carrot
30g Konnyaku
1/2 sheet Fried tofu
1 Chikuwa fish cake
1 Tbsp Canola oil

1/2 Cup Dashi
1 Tbsp Sugar
2 Tbsp Soy sauce
1 Tbsp Mirin


Directions:

1. Put the dried Hijiki in a bowl and pour the hot water to rehydrate. Then, drain well.
2. Thinly slice the carrot and Chikuwa. Cut fried tofu and konnyaku into small pieces.
3. Heat the pot with medium flame and sautee the carrot and konnyaku with canola oil. When cooked, add chikuwa, deep-fried tofu and Hijiki seaweed. Lightly stir-fry all together.
4. Add soup stock and bring to a boil. Then, put sugar, soy sauce and mirin. Then, stir gently.
5. Cover with a drop-lid and simmer until all liquid is absorbed.

 

YUCa’s Tips:

1. For vegetarian use shiitake mushrooms instead of chikuwa.
2. For children, cut long hijiki into bite-size pieces.
3. Freeze the rest or adding it to mixed rice or egg.

Memo :
1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

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