作り置きできるお惣菜の定番-ひじきの煮物レシピ　ひじき煮物のコツ　ご飯がすすむ野菜のおかず

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.

Wash the fresh hijiki well. If using dried hijiki, soak it in water and wash it well.

Cut the chicken thigh into bite-sized pieces.

Cut the carrot into chunks.

Peel and cut the lotus root into chunks.

Trim the green beans or snap peas.

In a pot, combine the hijiki, chicken, carrot, lotus root, and green beans or snap peas.

Add dashi to cover the ingredients (about 400cc if using a larger quantity).

Add sugar and soy sauce to the pot.

Bring to a boil, then reduce heat and simmer until the liquid reduces to a level where it remains at the bottom of the pot.

If desired, add satsuma-age or sweetened boiled soybeans or boiled edamame 2-3 minutes before finishing cooking.

Cooking Techniques

Spice Level:

Dietary