【基本のお料理】ひじきの煮物の作り方【簡単】

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 in water to rehydrate.

Cut the carrot into thin strips and then into bite-sized pieces.

Cut the aburaage in half lengthwise and then into thin strips.

Cut the chicken into small pieces to blend well with the hijiki.

Wash the rehydrated hijiki in water and drain well.

Heat 1 teaspoon of salad oil in a frying pan and sauté the carrot and aburaage.

Once sautéed, add the chicken and sprinkle a little salt, then sauté briefly.

When the chicken starts to turn white, add the hijiki.

Add 200ml of dashi, 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 1 teaspoon of sugar.

Simmer over medium heat until the liquid reduces to about one-third.

Cooking Techniques

Equipment Needed

Spice Level: