Hijiki Nimono

Servings: 4
Ingredients:

2 oz Hijiki
2 oz Carrots
1    Age (deep-fried tofu) puff
1/3    Block hard tofu
5    Green beans
2 tb Sesame oil
1 c  Dashijiru (soup stock)
3 tb Shoyu (soy sauce)
2 tb Sake
2 tb Mirin
1 ts White sesame seeds
-- lightly sauteed
Seven pepper; to taste
- (Shichimitogarashi)

A.) Rinse the hijiki in a fine-mesh strainer under cold running water.
In 3 times the amount of warm water, soak for 10 to 15 minutes. Remove
the hijiki with a tea strainer. (Sand and pebbles will sink to the bottom
of the bowl.) Return to fine-mesh strainer and drain off excess water.
Grate the carrots into matchstick slivers. Dip the age puff for 30
seconds in boiling water, and cut into matchstick slivers. Place tofu in
a heated skillet and mash with a spatula. Let it simmer in its own water
until reduced to small crumbs. Snap the ends off the green beans and
place in boiling water for 1 to 2 minutes. Immerse in iced water, drain,
and cut into 1/2-inch-long pieces.

B.) In a heated skillet, saute sesame oil, hijiki, carrots, age, and
tofu (all completely drained of water). When ingredients have acquired a
shiny appearance, add dashijiru, shoyu, sake and mirin. Reduce heat to
low and cook, stirring frequently, until liquid has been absorbed. Turn
off heat and add green beans.

C.) Place B in serving dish, sprinkle with sauteed sesame seeds. If you
like, add seven-taste pepper to taste.

Source: The Folk Art of Japanese Country Cooking, by Gaku Homma
Typed for you by Karen Mintzias

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