March 7, 2016
This is an adapted version of my Veggie-Don served in Otabe Kafe. Veggie-Don is very popular and lots of people come back and have it again and again.
In Japan, we cook 'Hijiki Nimono(ひじきの煮物)' (which means ‘simmered Hijiki’) with lots of Hijiki seaweed and a small amount of vegetables. I’ve changed the recipe so it is the other way around, to a small amount of Hijiki seaweed with lots of vegetables. Then we can enjoy the taste of this nice mixture of Hijiki seaweed and crunchy vegetables.
It is said that there are plenty of health benefits in seaweed but it may seem difficult to cook. This recipe is very simple and easy to cook at home. Please do have a try!
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Ingredients for Hijiki seasoning*
Ingredients for final seasoning**
Steps for Hijiki preparation
1Soak dried Hijiki in cold water for 3-4 hours (or follow the instruction on product)
2Drain well, place in a saucepan and use a high heat to remove the moisture, but be careful not to burn
3Add Hijiki seasoning* and bring to the boil. Reduce heat then simmer for 15-20 minutes
1Prepare the DRIED KONYAKU NOODLES as instructed on the packet and cut them into 3-4cm long
2Blanch or steam Carrots and French beans, drain well
3Place all the ingredients and seasoning** into a mixing bowl
4Serve onto 4 plates and sprinkle Toasted Sesame seeds on top
Add chopped fresh chilli at FINAL STEP 3, if you would like to add a kick
Any leftover prepared Hijiki can be kept for a week in the fridge so I would recommend you make double or triple this amount. Enjoy with just a bowl of rice
One of our customers gave us feedback that it would be good idea to invest in some quality Japanese ingredients for Hijiki Salad, especially Sesami Oil