【簡単】お家で作るお店の味 ひじきの煮物の作り方【料理動画】

hijiki seaweed

🥗Healthier: arame seaweed

💰Cheaper: nori seaweed

Arame is lower in sodium and easier to find, while nori is more affordable.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are lower in calories, and canned mushrooms are often less expensive.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar has fewer calories, and sugar + water mimics sweetness.

dashi stock

🥗Healthier: vegetable broth

💰Cheaper: water + soy sauce

Vegetable broth is lower in sodium, and the alternative is cost-effective.

Soak the dried hijiki seaweed in water until it expands and softens.

Cut the aburaage into small pieces and the carrot into thin strips.

Heat the salad oil in a frying pan over medium heat.

Add the carrot and sauté until it softens.

Add the aburaage and hijiki to the pan and stir-fry briefly.

Pour in the katsuobushi dashi, mentsuyu, and mirin.

Simmer the mixture until the liquid reduces and the flavors meld together.

Cooking Techniques

Equipment Needed

Spice Level: