Cherry & Dennis Helper Habitat

Japanese Hijiki Nimono

日式羊栖菜煮物

Japanese Hijiki Nimono — finished dish

Total time: 65 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Japanese Hijiki Nimono is a classic family dish. Measure first, then control heat and moisture in sequence for distinct flavour and correct doneness.

01

Ingredients

Main ingredients

30 g dried hijiki
1/2 pieces carrot
120 g firm tofu
80 g cooked soybeans
6 pieces snow peas
250 ml dashi

Braising seasoning

2 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar

Cooking oil

1 tsp sesame oil

Japanese Hijiki Nimono — ingredients

02

Tools

household hob
cutting board
chef's knife
measuring cup and spoons
large mixing bowl
primary cooking pan
spatula or slotted spoon
fine sieve
kitchen paper

Japanese Hijiki Nimono — tools

03

Steps

Japanese Hijiki Nimono — Soak the hijiki

Step 1

Soak the hijiki

Soak 30 g dried hijiki in plenty of cold water for 20 minutes, rinse twice in a fine sieve and drain thoroughly.

Japanese Hijiki Nimono — Prepare the tofu

Step 2

Prepare the tofu

Wrap 120 g firm tofu in kitchen paper and press gently for 10 minutes to remove water, then cut into 1 cm cubes.

Japanese Hijiki Nimono — Cut carrot and peas

Step 3

Cut carrot and peas

Julienne the carrot into 4 cm strips; remove strings from six snow peas and cut each diagonally in half.

Japanese Hijiki Nimono — Mix the braising liquid

Step 4

Mix the braising liquid

Mix 250 ml dashi, 2 tablespoons soy sauce, 2 tablespoons mirin and 1 tablespoon sugar in a jug until dissolved.

Japanese Hijiki Nimono — Brown the tofu

Step 5

Brown the tofu

Heat 1 teaspoon sesame oil in a saucepan over medium heat; cook the tofu for 3 minutes, turning gently until lightly golden on two sides.

Japanese Hijiki Nimono — Saute hijiki and carrot

Step 6

Saute hijiki and carrot

Add the drained hijiki and carrot and saute for 2 minutes until moisture subsides and the carrot begins to soften.

Japanese Hijiki Nimono — Add the soybeans

Step 7

Add the soybeans

Add 80 g cooked soybeans and fold gently for 1 minute without crushing the tofu cubes.

Japanese Hijiki Nimono — Add the braising liquid

Step 8

Add the braising liquid

Pour in all the seasoned dashi, scrape the pan base, bring just to a boil and reduce to medium-low heat.

Japanese Hijiki Nimono — Simmer until absorbed

Step 9

Simmer until absorbed

Simmer uncovered for 12–15 minutes, nudging gently, until about one-third of the liquid remains.

Japanese Hijiki Nimono — Add the snow peas

Step 10

Add the snow peas

Add the snow peas and cook for 2 minutes until bright green and just tender, retaining a crisp bite.

Japanese Hijiki Nimono — Reduce and check

Step 11

Reduce and check

Cook over medium heat for 1–2 minutes until only a thin glaze remains; taste a strand of hijiki to confirm it is tender.

Japanese Hijiki Nimono — Rest and serve

Step 12

Rest and serve

Turn off the heat and rest for 5 minutes, then plate the hijiki, tofu, soybeans, carrot and snow peas with the light glaze.

Common mistakes

Uneven pieces cook at different rates.
Food added before the cookware is hot will colour poorly.
Too much liquid at once dilutes the flavour.
Serving without checking may leave the centre undercooked.

Tips

Measure and arrange everything first. Taste midway and adjust salt only at the end.