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.

91 calories, 6g fat, 1g saturated fat, n/a cholesterol, 288mg sodium, 9g carbohydrates, 1g dietary fiber, n/a sugar, 1g protein.