Hijiki no nimono

Japanese is here.

Ingredients(4 servings)

30g hijiki
1 aburaage
1/2 konnyaku
carrot (1/2)
1and 1/2 tables spoon oil
2 cups stock(dashi)
2 and 1/2 table spoons sugar
2 and 1/2 table spoons soy
1 table spoon mirin


  1. Wash the hijiki and leave it in a full bowl of water until it is soft.
    After that, remove water from and cut it into about 4~5cm pieces.
  2. Pour hot water on the aburaage to remove the oil from it. Cut it into 1 cm. slices.


  1. Slice konnyaku into thin strips. Cut the peeled carrot about 4 cm lengths.

  2. Heat the oil in a pot. Add put the konnyaku let the water escape from it.. Put the carrot and aburaage after the surface of konnyaku has changed color.

    Finally, put hijiki into the pot and fry it.
    *Be careful about the hijiki because it burns easily.

  3. Add 2 cups stock and keep simmering, and put 2 and 1/2 table spoons sugar and soy, 1 table spoon mirin into them.

  4. Boil them well until half of the liquid has evaporated.

    * Stir a few times while it simmers.

To Top page.
This page is brought to you by Naoko Saito.
Any comments to kisara@cc.kyoto-su.ac.jp
Last modified: Wed Nov 13 16:23:39 JST 1996