Ingredients Jump to Instructions ↓

  1. 50g/2oz dried hijiki

  2. 1 Tbsp sunflower oil

  3. 2 beancurd pouches halved lengthways and sliced

  4. 100g/4oz carrot, shredded

  5. 4 Tbsp soy beans (tinned)

  6. 2 cups/

  7. 500ml/16fl oz Japanese fish or vegetarian stock

  8. 2 Tbsp mirin

  9. 3 Tbsp sugar

  10. 3 Tbsp Japanese soy sauce Serves

Instructions Jump to Ingredients ↑

  1. Method : Soak the hijiki in plenty of cold water for 30 to 40 minutes. Rinse and drain. Heat the oil in a pan, add the hijiki, sliced beancurd pouches, carrot and soy beans and cook for 3 minutes. Add the stock, mirin, sugar, and soy sauce. Bring to a boil and simmer for 20 to 30 minutes or until the liquid reduces by one-third. Stir occasionally.


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