Simmered Hijiki with Carrot and Fried Tofu

What you need

• 30 g (1 oz) dried hijiki
• 1 piece (1 sheet) aburaage, thin deep-fried tofu
• 1 small carrot, about 80 g
• 1 tbsp toasted sesame oil
• 200 ml (3/4 cup) dashi
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp sugar
• 3 tbsp light soy sauce

Method

Restated from the original video

1. 1

   Cover the hijiki with plenty of lukewarm water and soak until it swells and turns soft, 20-30 min.

2. 2

   Drain the hijiki in a sieve and rinse it well. Cut long strands into pieces about 3 cm (1 1/4 in) long.

3. 3

   Put the aburaage in a sieve and pour boiling water over it to wash off the surface oil. Pat it dry and slice into thin strips.

4. 4

   Cut the carrot into matchsticks about 3 cm (1 1/4 in) long.

5. 5

   Heat the sesame oil in a wide pan over medium heat. Stir-fry the carrot for 1 min, then add the hijiki and aburaage and fry 2 min more, until fragrant.

6. 6

   Pour in the dashi, sake, mirin, sugar and soy sauce. Bring to a gentle simmer.

7. 7

   Simmer uncovered over medium-low heat, stirring now and then, until the liquid has reduced by half, 10-12 min.

8. 8

   Turn the heat to high and stir constantly for 3-4 min, until the pan is almost dry and the hijiki looks glossy.

9. 9

   Serve warm, at room temperature or chilled, in small bowls.

Imported from cuisine-japonaise.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.