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Hijiki

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ngredients for 3

  • 60 gr. ( 2 oz.) dry hijiki
  • 80 gr. ( 2.8 oz) pork
  • 100 gr. ( about 1/2 ) carrot
  • 50 gr. (1.8 oz) green beans
  • a little salt ( to boil green beans)
  • 1 deep fried tofu ( optional)
  • 1 tbsp. salad oil
  • 2 tbsp. sake
Ingredients for broth
  • 100 cc water
  • 1 tbsp. sugar
  • 2 tbsp. mirin
  • 1+ 1/2 tbsp. soy sauce
  1. Wash well dry hijiki.
  2. Soak hijiki in plenty of water for 30 min. After 30 minutes, hijiki will expand in water.
     
  3. Mean time slice carrots into 1 1/5 inch skinny strips. Chop pork into tiny pieces. Slice a deep fried tofu into small strips.
  4. Dain well. Cut hijiki to 1 1/2 ~ 2 inches long.
  5. Boil green beans with a pinch of salt. Slice them.
  6. Heat 1 tbsp. salad oil in a skilet. Saute port. When pork is done, add carrots. Saute.
  7. Add hijiki and heat some more , stirring.
  8. Add the seasoning broth and bring it to boil. Once it starts to boil, reduce heat and cover with "otoshi buta". Use parchment paper if you don't have a "toshi buta".
  9. Simmer until almost all the liquid is gone... at least for 15 minutes. Add green beans and mix well. Continue to simmer until the liquid is gone.