Hijiki is a sea algae, a seaweed that is found most often in the waters of Japan, Korea, and China. It is considered a superfood for its high nutrient content. I hear that just a spoonful of hijiki a day may be effective in living a healthy happy everday! Hijiki no Nimono is a popular side dish enjoyed in many Japanese homes today. Every family has there own version passed down from their parents or grandparents:). Nimono or simmered dishes are usually seasoned well so that it lasts longer and can be enjoyed for a few days. It’s a great compliment to rice especially when making rice balls! I hope you enjoy the video! More recipe using hijiki: https://youtu.be/UWSAF03bm6kHow to make dashi: https://youtu.be/LUvMB6mnq94Thank you for watching!Recipe 50g dried hijiki 2 aburaage (fried tofu pouches)1 small carrot1 cup dashi3 tablespoon soy sauce2 tablespoon mirin2 tablespoon coconut sugar1. Rehydrate hijiki for 20-30 minutes. 2. Soak aburaage in boiling water to remove excess oil. Pat dry with paper towel. Cut jnto thirds, then into thin strips. 3. Julienne carrot. 4. Strain and rinse hijiki. Let the water drain for a few minutes. 5. Add dashi, soy sauce, sugar in a pan and bring to a boil. Add hijiki, carrot, and aburaage. Combine well. 6. Lower heat. Cover with a drop-lid (otoshibuta), or foil, and simmer until all the liquid has been absorbed. Enjoy!If you like the video please subscribe and share with your friends and family! Thanks again! Music: Airport Lounge/Disco Ultralounge/ Keven MacLeodInstagram: @gracesjapanesecookingLove, Grace
