Hijiki is a type of seaweed. Carrot is a great vegetable. I’m smiling already…

This way of cooking seaweed soaks up all the flavour of the sauce. I also add abura-age, which is a thin sheet of fried tofu that you can buy in Asian food stores (e.g. Japan Centre). You can buy hijiki from Clearspring, Whole Foods, Japan centre or your nearest Asian food store. Hijiki is amazing for your health so definitely give this one a go if you have time!

If you want to make this a vegetarian/ vegan dish, you can use kombu dashi (dashi made from seaweed) or just replace the dashi for water and some extra salt.

Serves 4 as a little side dish
Difficulty level: Medium

INGREDIENTS

30g dried hijiki
1 carrot
1 sheet of abura-age
Sprinkle of toasted white sesame seeds

SIMMERING SAUCE

480ml dashi
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar

METHOD

1. Hydrate hijiki by soaking in water for about 20 mins. Meanwhile grate carrot or chop finely. Soak abura-age in boiling water to get rid of excess oil and chop into strips.
2. When seaweed is ready, drain, wash and place in pan with carrots and abura-age.
3. Add dashi, soy sauce, mirin and sugar and bring to boil. Turn down heat and simmer until all the liquid is absorbed.
4. Turn off the heat. Serve as a side dish, hot or cold, with a sprinkle of toasted white sesame seeds.