Simmered hijiki seaweed and steamed soybeans
By repeatedly boiling and cooling, you can create a stew that is rich in flavor even in a short amount of time. This is a healthy dish that uses plenty of root vegetables
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Soak the hijiki in water overnight, then parboil for 5-10 minutes and drain. Soybeans are soaked overnight and steamed for about an hour and a half. You can also use boiled soybeans instead
2
Cut the carrots into thin strips, the lotus root into thin chrysanthemum shapes, and the burdock into julienne strips
3
Put the drained hijiki and bonito stock in a pot and heat over high heat. Add the steamed soybeans, carrots, lotus root, and shredded burdock root and mix well
4
Add the seasonings (A) and simmer for about 10 minutes, skimming off any scum. Cover with a piece of parchment paper halfway through
5
Remove from heat and let cool, then return to the heat and bring to a boil
6
Remove from the heat and serve in a bowl to complete.
Ingredients for 4 people
-
- Hijiki seaweed soaked in water and parboiled
- 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
[PR]
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