4 Serves
91 Mins
Place the dried hijiki seaweed in a bowl and cover with cold water to soak for 30 minutes until fully rehydrated, then drain well using a colander.
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BritishVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
15 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
44 mg / 1,250 mgPotassium
256 mg / 4,700 mgSodium
1285 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Using a chefs knife, slice the carrots into thin matchsticks and prepare any other optional vegetables.
Heat a small amount of oil in a saucepan over medium heat. Add the rehydrated hijiki and sliced carrots, sautéing briefly to coat them in the oil.
Pour in the dashi stock, soy sauce, mirin, and sugar. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 40 minutes until the liquid has mostly evaporated and the flavors have melded.
Season with a pinch of salt and pepper to taste, then serve the dish hot or at room temperature.
17
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Nigerian
Japanese