「ひじき煮」の作り方 | 梶山葉月の伝えていきたい基本の和食

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 hijiki seaweed in water for 30 minutes until rehydrated.

Drain and rinse the hijiki seaweed under cold water.

Heat sesame oil in a pan over medium heat until shimmering.

Add sliced carrots and shiitake mushrooms to the pan; sauté for 3-4 minutes until softened.

Stir in the hijiki seaweed and cook for 2 minutes, mixing well.

Pour in dashi stock, soy sauce, mirin, and sugar; stir to combine.

Bring to a simmer and cover the pan; cook for 10-15 minutes until liquid is absorbed.

Remove from heat and let sit for 5 minutes to allow flavors to meld.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level: