Recipe Hijiki with carrots, konnyaku and tofu

Name: Recette Hijiki aux carottes, konnyaku et tofu
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 25 g d'algue hijiki (déshydratée); 30 g de carotte; 50 g de konnyaku; 1 tofu frit abura-age; 1 cuil. à soupe d’huile de sésame; 30 cl de dashi; 1 cuil. à soupe de saké; 1 cuil. à soupe de mirin; 2 cuil. à soupe de sucre; 1,5 cuil. à soupe de sauce soja

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Portion

4 portions

Preparation time

15 minutes

Hijiki seaweed, less well-known than nori, wakame and kombu, is a Japanese seaweed found on the rocky coasts of Japan. It is mainly cooked in a pan with a sweet and sour sauce.

In this recipe, hijiki is cooked as a salad with carrots, tofu and konjac (konnyaku).

You can also vary recipes with other vegetables such as cucumber or daikon. Hijiki seaweed is also delicious with rice.

Clémence Sahuc

Image of Recipe Hijiki with carrots, konnyaku and tofu

Ingredients

25 g hijiki seaweed (dehydrated)
30 g carrot
50 g konnyaku
1 abura-age fried tofu
1 tbsp. sesame oil
30 cl dashi
1 tbsp. sake
1 tbsp. mirin
2 tbsp. sugar
1.5 tbsp. soy sauce

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Instructions

Rinse hijiki seaweed thoroughly in cold water, then leave to soak in a bowl of water for around 30 minutes to rehydrate. Once rehydrated, drain, then press gently between your hands to remove excess moisture. Place on absorbent paper to dry completely.
Peel the carrot, then cut into thin strips about 3 cm long and 5 mm thick to cook evenly.
Cut the konnyaku into thin strips 3 cm long and 5 mm thick. Lightly salt and let stand for 5 minutes.
Blanch the konjac in boiling water for 30 seconds, then drain in a colander.
Place the fried tofu in boiling water for a few seconds to remove excess fat. Drain and press lightly to remove the water, then cut into strips 3 cm long and 5 mm thick.

Cooking

Heat the sesame oil in a large saucepan or frying pan over medium heat. First add the carrot strips and sauté for 1-2 minutes until they begin to soften.
Then add the fried tofu pieces and let them brown lightly for 2 minutes, making sure they are well coated with oil.
Add the hijiki, followed by the konnyaku. Gently mix all the ingredients so that they are well coated with the sesame oil and begin to blend harmoniously.
When all the ingredients are well coated with sesame oil, stir in the dashi and sake.
Cover with an otoshi-buta (typical Japanese lid) or, failing that, with a sheet of aluminum foil the size of the pan, making sure it is in contact with the food.
The cooking liquid should rise a little around the edges.
Simmer over medium heat for about 15 minutes, until the carrots are tender but still slightly crunchy.
When the carrot is cooked, add the sugar and mirin. Simmer for a further 5-7 minutes, until the liquid has reduced by half and the sauce is slightly syrupy. Finally, add the soy sauce and cook for a few more minutes.
Once cooking is complete and the liquid has almost completely evaporated, your dish is ready to serve.
Arrange the hijiki, carrots, konnyaku and tofu on plates and serve hot, accompanied by a little Japanese white rice for a complete meal. You can also add a touch of toasted sesame seeds or green onions for added freshness and crunch.

Recipe notes

In Japan, it is said that a diet based on seaweed will help you live longer. In fact, seaweed (nori, wakame, kombu, hijiki...) is rich in calcium, magnesium and antioxidants that help eliminate toxins from the body.

LE MIRIN

It's a sweet rice wine, one of the key ingredients in Japanese cuisine! Its taste is similar to sake, but with a lower alcohol content.

There are 3 types to choose from:

Hon mirin, which contains 14% alcohol and is fermented for 40 to 60 days.

Shio mirin, which contains 1.5% salt or more.

Shin mirin, with only 1% alcohol.

It's used in most Japanese recipes to season meats, noodle dishes, salads and much more!

21-grain rice mix with konjac 6 sachets ⋅ Kanazawa Konnyaku ⋅ 180g

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