Ingredients with Measurements:
- 1/2 cup dried hijiki seaweed
- 2 medium carrots, julienned
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 1 tablespoon sesame seeds, toasted
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the hijiki seaweed in cold water for 20 minutes. Drain and rinse well.
2. In a small bowl, mix together soy sauce, mirin, sake, sugar, salt, and black pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the julienned carrots and stir-fry for 2-3 minutes until slightly softened.
4. Add the hijiki seaweed and stir-fry for another 2-3 minutes.
5. Pour the soy sauce mixture and water into the skillet. Stir well to combine.
6. Cook for 3-4 minutes until the liquid has reduced and thickened.
7. Sprinkle with toasted sesame seeds and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 16g
- Protein: 3g
- Fiber: 4g
Substitutions for ingredients:
- Hijiki seaweed can be substituted with other types of seaweed such as wakame or kombu.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry white wine or sherry.
Variations:
- Add sliced shiitake mushrooms or tofu for extra protein.
- Use other vegetables such as bell peppers, broccoli, or snow peas.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Be sure to rinse the hijiki seaweed well to remove any sand or debris.
- Toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Use a julienne peeler or mandoline to easily julienne the carrots.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve in a bowl or on a plate with a sprinkle of sesame seeds on top.
Garnishes:
- Toasted sesame seeds
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the stir fry is too salty, add a splash of water or more vegetables to dilute the sauce.
Food safety advice:
- Be sure to rinse the hijiki seaweed well to remove any sand or debris before cooking.
Food history:
- Hijiki seaweed is a popular ingredient in Japanese cuisine and is known for its high nutritional value.
Flavor profiles:
- Salty, sweet, and slightly nutty.
Serving suggestions:
- Serve hot as a main dish or as a side dish.
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Region: Japanese