Hijiki no Nimono (ひじきの煮物) — Savory Simmered Hijiki Seaweed

• 1.1 ozdried hijiki seaweed (long or bud hijiki)
• 2.8 ozcarrot (peeled and cut into thin matchsticks)
• 1aburaage fried tofu pouch (blanched and sliced into thin strips)
• 2.8 ozshelled edamame (thawed if frozen)
• 1 tbspneutral vegetable oil
• 1 cupkombu-shiitake dashi (vegetarian kelp and dried shiitake stock)
• 2 tbspJapanese soy sauce
• 2 tbspmirin
• 1 tbspsake
• 2 tspgranulated sugar

Instructions

1. 1

   Place the dried hijiki in a large bowl and cover it with at least 1 l of cold water. Soak for 20 minutes, then drain through a fine-mesh sieve and rinse under running water until the water runs mostly clear.

2. 2

   Bring 500 ml of water to a boil in a small saucepan and pour it over the aburaage fried tofu pouch to remove excess surface oil. Drain it well, press gently with paper towels, and slice it into thin strips about 5 mm wide.

3. 3

   Warm the neutral vegetable oil in a medium saucepan over medium heat. Add the drained hijiki and carrot, then stir-fry for 2 minutes so the seaweed smells clean and slightly toasted rather than watery.

4. 4

   Add the sliced aburaage, kombu-shiitake dashi, soy sauce, mirin, sake, and sugar to the saucepan. Stir thoroughly, bring the mixture to a gentle boil, then reduce the heat to medium-low so it simmers steadily without scorching.

5. 5

   Simmer uncovered for 12 to 14 minutes, stirring every few minutes, until the carrot is tender and most of the liquid has reduced. Add the shelled edamame during the final 3 minutes so they stay green and firm.

6. 6

   Remove the pan from the heat when the hijiki is glossy and only a small amount of seasoned liquid remains at the bottom. Let the dish rest for 10 minutes before serving, because hijiki no nimono tastes best after the seaweed absorbs the seasoning.