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Hijiki | Sukiyaki

 

Hijiki
  • 1 pkg Hijiki
  • 3 pcs Aburage, chopped
  •  1/4 cup carrots, finely chopped
  • 1/4 cup gobo, finely chopped
  • 1 Tbs. vegetable Oil
  • 1/4 cup sugar
  • 3 Tbs shoyu
  • 1/2 tsp salt
  • 1 cup dashi sake & mirin, to taste
Directions
  1. Wash hijiki and soak in warm water until tender. Drain.
  2. Heat oil and fry aburage.
  3. Add carrots, gobo and Hijiki.
  4. Add dashi, sugar, shoyu, salt, sake and mirin. Mix well.
  5. Cover and simmer until liquid is absorbed and Hijiki is tender.
  • For HIJIKI MUSUBI - squeeze Hijiki and mix with rice. Add salt to rice if desired.
  •  OTHER MUSUBI VARIATIONS - Add peas, salt salmon, or your favorite
    tsukemono (finely chopped) to rice and form into rice balls.
Sukiyaki
  • 2 lbs very thinly sliced beef, chicken or pork
  •  1 large round onion
  •  1 bunch watercress, cut in 3" pieces
  • 1 bunch green onions, out in 3" pieces
  •  2 pkg. hirataki (Ito Konnyaku), cut in 3" pieces
  • 1 block tofu, cut in large cubes Sauce: (combine and bring to a boil in a separate pot)
  • 1 cup shoyu
  •  3/4 cup sugar
  •  3/4 cup mirin
  •  1/2 cup water
Directions
  1. * Arrange all ingredients in a large skillet or cast iron sukiyaki pan.
  2. Pour sauce over ingredients, about 1/2" deep.
  3. Bring skillet to a boil, reduce heat and simmer for 4-5 minutes.
  4. Gently separate meat and vegetables to cook evenly. (Raw eggs for dipping are optional.)