Hijiki Nimono
2 oz Hijiki 2 oz Carrots 1 Age (deep-fried tofu) puff 1/3 Block hard tofu 5 Green beans 2 tb Sesame oil 1 c Dashijiru (soup stock) 3 tb Shoyu (soy sauce) 2 tb Sake 2 tb Mirin 1 ts ...
Ingredients
- 2ozhijiki
- 2ozcarrots
- 1age (deep-fried tofu) puff
- 1/3block hard tofu
- 5green beans
- 2tb sesame oil
- 1c dashijiru (soup stock)
- 3tb shoyu (soy sauce)
Directions
- 1
2 oz Hijiki 2 oz Carrots 1 Age (deep-fried tofu) puff 1/3 Block hard tofu 5 Green beans 2 tb Sesame oil 1 c Dashijiru (soup stock) 3 tb Shoy
- 2
to taste - (Shichimitogarashi) A.) Rinse the hijiki in a fine-mesh strainer under cold running water
- 3
In 3 times the amount of warm water, soak for 10 to 15 minutes
- 4
Remove the hijiki with a tea strainer
- 5
Sand and pebbles will sink to the bottom of the bowl.) Return to fine-mesh strainer and drain off excess water
- 6
Grate the carrots into matchstick slivers
- 7
Dip the age puff for 30 seconds in boiling water, and cut into matchstick slivers
- 8
Place tofu in a heated skillet and mash with a spatula