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Category : Beans and Grains Recipes
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Hijiki Nimono Recipe

2 oz Hijiki

2 oz Carrots

1 Age (deep-fried tofu) puff

1/3 Block hard tofu

5 Green beans

2 tb Sesame oil

1 c Dashijiru (soup stock)

3 tb Shoyu (soy sauce)

2 tb Sake

2 tb Mirin

1 ts White sesame seeds

-- lightly sauteed Seven pepper; to taste - (Shichimitogarashi) A.) Rinse the hijiki in a fine-mesh strainer under cold running water. In 3 times the amount of warm water, soak for 10 to 15 minutes. Remove the

hijiki with a tea strainer. (Sand and pebbles will sink to the bottom of the bowl.) Return to fine-mesh strainer and drain off excess water. Grate the carrots into matchstick slivers. Dip the age puff for 30 seconds in boiling water, and cut into matchstick slivers. Place tofu in a heated skillet and mash with a spatula. Let it simmer in its own water until reduced to small crumbs. Snap the ends off the green beans and place in boiling water for 1 to 2 minutes. Immerse in iced water, drain, and cut into 1/2-inch-long pieces. B.) In a heated skillet, saute sesame oil, hijiki, carrots, age, and tofu (all completely drained of water). When ingredients have acquired a shiny appearance, add dashijiru, shoyu, sake and mirin. Reduce heat to low and cook, stirring frequently, until liquid has been absorbed. Turn off heat and add green beans. C.) Place B in serving dish, sprinkle with sauteed sesame seeds. If you like, add seven-taste pepper to taste. Source: The Folk Art of Japanese Country Cooking, by Gaku Homma Typed for you by Karen Mintzias

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Recipe of the Day:

(Fri April 19th, 2019)

French Dip

3poundchuck roast, trimmed
1/2cupsoy sauce
1teaspoonrosemary, dried
1teaspoonthyme, dried
1teaspoongarlic powder
1eachbay leaf
8eachfrench rolls, split


Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.