Simmered Hijiki (Hijiki no Nimono)

A rich tasting dish that goes well with plain rice, and can be kept in the fridge for 3-4 days.


Serves: 2

  • 30g dried hijiki
  • 1 piece thin fried bean curd (abura-age)
  • 1 small carrot
  • 150ml dashi
  • 2 tbsp sugar
  • 1 tbsp sake
  • 2 tbsp soy sauce


  1. Rinse the hijiki well until the water runs clear; then soak in plenty of water for 30 minutes. Cut into bite size pieces.
  2. Put the abura-age in a sieve, preferably bam boo, and pour boiling water through it to remove excess oil. Cut in half lengthways and into fine strips.
  3. Cut the carrot into very fine strips.
  4. Place the hijiki, abura-age and carrot in a pan, add the dashi, stock, sugar and sake, and bring to a boil.
  5. Cut some cooking foil slightly smaller than the pan in diameter, and cover the hijiki. Simmer for 5 minutes.
  6. Add the soy sauce and simmer again until the hijiki absorbs the dashi broth.