HOME Recipes: Boiled Hijiki and Steamed Soybeans

Boiled hijiki and steamed soybeans

By repeatedly boiling and cooling, you can make a stew that has a strong flavor even for a short period of time. This is a healthy dish made with plenty of root vegetables.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Vegetable side dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 30 minutes

Excluding hijiki refill time, boiling time, and steaming soybeans

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How to make it

Soak the hijiki in water overnight and return, boil it for about 5-10 minutes and then pour it in a colander. The soybeans were soaked in water overnight and steamed for about an hour and a half. You can also substitute boiled soybeans.

Cut the carrots into shredded pieces, the lotus root into thin, and the burdock into chopsticks.

Put drained hijiki and bonito soup stock in a pot and heat it over high heat. Add steamed soybeans, carrots, lotus root, and crunchy burdock and mix quickly.

Add the seasonings [A] and simmer for about 10 minutes while removing the scum. Along the way, drop it off with a cooking sheet and cover it.

Remove from the heat and remove the rough heat, then reheat to a boil.

Remove from the heat and serve in a bowl to complete.

Ingredients for 4 people

It was boiled down with hijiki

200g
Uses steamed soybeans

50g
Carrots

30g
Lotus

50g
Cherry burdock

50g
Bonito dashi

1 cup
[A]

sugar

2 tbsp
Dark soy sauce

2 tbsp
Japanese sake

1 tablespoon

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