Keeping with the Japanese theme, yesterday I made Hijiki which, if you don’t know, is a seaweed. It is the strongest sea vegetable and also has the most fishy flavor. It is also loaded with nutrients, especially calcium, which makes it great for your hair, skin and nails. It is sold dried in long or short strips, personally I prefer the short variety. To get rid of some of the fishiness, after soaking I drain it and rinse it thoroughly before cooking. I made it once without rinsing it and found it to be inedible, so I definitely recommend rinsing, especially if this is your first time making it!
This recipe is adapted from “All Hail Hijiki” from Jessica Porter’s book, The Hip Chick’s Guide to Macrobiotics. It is a pretty basic recipe, but the best one I’ve tried. It tastes best made with shoyu (soy sauce) but I used tamari this time to make it gluten-free.
- Medium handful dried hijiki, soaked in filtered water for 30 minutes, drained, and rinsed thoroughly
- 1 – 2 T toasted sesame oil
- 1 medium yellow onion, quartered and sliced thin
- pinch sea salt
- 1 T Soy Sauce or Tamari
- 1 tsp coconut sugar or agave
- 2 tsp lemon juice
- 1 carrot, sliced into matchsticks
- 1/2 to 3/4 cup frozen shelled edamame, defrosted
- scallions for garnish (optional)
While hijiki is soaking, chop the vegetables. When hijiki is softened, discard soaking water and rinse. If it is in long strands, chop into 1-inch pieces. Heat the sesame oil over a medium flame in a medium pot that has a lid. Add onion and saute for a few minutes, add the salt. Add hijiki and saute with onion, coating it lightly in oil. Add water halfway up the hijiki and onion (I screw this up a lot, try to only add between 1/2 to 1 cup water, depending on your pot, or the sauce will taste bland). Bring to a boil, then add tamari, sweetener and lemon juice. Cover and simmer 30 minutes. Add carrots and edamame and simmer 10 minutes more. Serve over rice or quinoa.
I used a yellow carrot which is why it looks like there are bamboo shoots in it. You can swap the sesame oil for olive oil if you prefer, the sesame oil just adds a nice toasty flavor. If you don’t want to use edamame, peas or green beans would work really well too.