Hijiki Sea Vegetable With Carrot
The Washington Post, June 6, 2007
- Cuisine: Asian
- Course: Side Dish
- Features: Fast
Summary:
If you like seaweed salad, you'll like this one, too.
We found dried hijiki at Han Ah Reum in Wheaton (12015 Georgia Ave., 301-942-5071).
4 servings
Ingredients:
- 3/4 ounce dried hijiki (sea vegetable/algae)
- 3 cups very hot water
- 1 small carrot, ends trimmed
- 1 tablespoon vegetable or canola oil
- 1/2 cup Kombu Dashi (see related recipe)
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 1/2 tablespoons low-sodium soy sauce
- 2 tablespoons toasted sesame seeds
Directions:
Combine the dried hijiki and water; allow the vegetable to rehydrate for 15 minutes. Cut the carrot into very thin strips (julienne) and then cut into short pieces. Drain the water from the hijiki.
In a large saute pan, heat the oil over medium heat until it shimmers. Add the carrot and cook for a minute or two, just until its color darkens slightly. Add the kombu dashi, hijiki, sugar, mirin and soy sauce; cook for 5 to 10 minutes, until the liquid evaporates. Sprinkle with the sesame seeds and turn off the heat.
Recipe Source:
From food writer Yukari Pratt.
Tested by Geneva Collins for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
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(Julia Ewan)
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