【コレ作れたら「料理上手」主婦歴38年の料理家の結論レシピ！！】ひじき煮

hijiki seaweed

🥗Healthier: wakame

💰Cheaper: nori

Wakame is lower in calories, while nori is more affordable and still provides a sea flavor.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello offers a meaty texture, while button mushrooms are more economical.

mirin

🥗Healthier: sake + sugar

💰Cheaper: rice vinegar + sugar

Rice vinegar is a cost-effective substitute for mirin's sweetness.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is a protein-rich alternative, while cottage cheese is more affordable.

Soak hijiki in plenty of water for about 20 minutes, then carefully lift it out with your hands to avoid any sand that has settled at the bottom, and transfer it to a strainer lined with a cloth to remove excess water.

Cut the carrot into 3mm thick julienne strips, and cut the aburaage in half before slicing it into 7mm to 1cm wide strips.

In a pot, heat sesame oil and add the carrot, sautéing over medium-high heat.

Once the carrot has softened and its color brightens, add the hijiki and stir-fry to warm it up.

Add the aburaage, dashi, sugar, and soy sauce. Create a drop lid from aluminum foil that is slightly smaller than the pot and cover it, cooking over low medium heat while occasionally stirring for about 10 minutes until the hijiki is tender.

Remove the drop lid and continue to cook over medium heat for about 5 minutes until most of the liquid has evaporated.

Cooking Techniques

Spice Level:

Dietary

Allergens