おばーちゃんのひじき煮

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 seaweed in water for 30 minutes until rehydrated.

Drain and rinse hijiki, set aside.

Julienne carrot and shiitake mushrooms.

Heat sesame oil in a pan over medium heat.

Add ginger and sauté until fragrant, about 1 minute.

Add carrots and shiitake mushrooms, stir-fry for 3-4 minutes until softened.

Add hijiki seaweed to the pan, mixing well with vegetables.

Pour in dashi stock and bring to a simmer.

Add soy sauce, mirin, and sugar; stir to combine.

Cover and simmer for 10-15 minutes, allowing flavors to meld.

Adjust seasoning with salt and pepper to taste.

Remove from heat and let cool slightly.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

Allergens