Recipe#24999

Title: Hijiki Nimono

From:arlenes@holly.ColoState.EDU
Date: Mon, 22 Apr 1996 23:04:30 -7 
Source: The Folk Art of Japanese Country Cooking, by
  Gaku Homma
  
  Typed for you by Karen Mintzias

Yield: 4 servings
 
           Karen Mintzias
      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.