Hijiki and chicken stew
This dish allows you to enjoy the delicious flavors of dried foods such as hijiki seaweed, dried shiitake mushrooms, and fried tofu. Butter is added as a secret ingredient to add a mild flavor
How to make it
1
Soak the hijiki in water overnight, parboil for 5 to 10 minutes, then drain in a colander
2
Dice the chicken and thinly slice the dried shiitake mushrooms, carrots, and fried tofu
3
Heat a frying pan over high heat and add the chicken, dried shiitake mushrooms, carrots and fried tofu
4
Once the chicken is cooked through, add the sugar, Happomibijin and drained hijiki seaweed and continue to stir fry
5
Once everything is well combined, drizzle with dark soy sauce and add the butter
6
Remove from the heat and serve in a bowl to complete.
Ingredients for 4 people
-
- hijiki
- 200g
-
- Fried tofu
- 30g
-
-
Dried shiitake mushrooms
rehydrated in water
- 50g
-
Dried shiitake mushrooms
rehydrated in water
-
- Carrots
- 30g
-
- chicken meat
- 100g
-
- sugar
- 2 tbsp
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- Dark soy sauce
- 2 tbsp
-
- butter
- 20g
[PR]
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