Hijiki no Nimono (ひじきの煮物) is a classic Japanese home-style dish, a savory and subtly sweet simmered medley of hijiki seaweed and various root vegetables. Often found in bento boxes, as a side dish in traditional Japanese meals, or simply enjoyed as a healthy snack, this dish is a testament to the Japanese art of simmering (nimono) and the flavorful use of seaweed.

The Goodness of Hijiki

Hijiki is a type of dark brown sea vegetable that is typically sold dried. When rehydrated, it expands significantly and turns a beautiful deep black. Beyond its unique texture and mild, earthy flavor, hijiki is highly prized for its nutritional value. It’s an excellent source of dietary fiber, calcium, iron, and magnesium, making Hijiki no Nimono a power-packed addition to any meal.

The Art of Nimono (Simmering)

Nimono is a fundamental Japanese cooking technique where ingredients are simmered in a seasoned broth until they absorb the flavors and become tender. For Hijiki no Nimono, the key is a balanced simmering liquid made with:

• Dashi: Again, the essential umami base.
• Soy Sauce: For savory depth and color.
• Mirin: For sweetness and a beautiful sheen.
• Sake: To round out the flavors.

The other ingredients in Hijiki no Nimono often include matchstick carrots, thinly sliced aburaage (fried tofu pouches), and sometimes shiitake mushrooms or lotus root, adding layers of texture and complementary flavors to the seaweed. The result is a simple yet elegant side dish that highlights the natural goodness of its components.

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Recipe: Hijiki no Nimono (Simmered Hijiki Seaweed)

This recipe creates a savory, umami-rich, and healthy side dish.

Yields: 4 servings

Prep Time: 20 minutes (includes rehydrating hijiki)

Cook Time: 20 minutes

Ingredients

• $15\text{g}$ Dried Hijiki Seaweed
• $1\text{tbsp}$ Sesame oil
• $1\text{cup}$ Dashi stock (Japanese soup stock)
• $2\text{tbsp}$ Soy sauce
• $2\text{tbsp}$ Mirin (sweet rice wine)
• $1\text{tbsp}$ Sake (Japanese rice wine, optional)
• $1\text{tbsp}$ Sugar
• $1\text{medium}$ Carrot, peeled and cut into matchsticks
• $1\text{piece}$ Aburaage (fried tofu pouch), blanched (to remove excess oil) and thinly sliced, or $3-4$ dried shiitake mushrooms, rehydrated and thinly sliced.
• Toasted sesame seeds, for garnish (optional)

Instructions

1. Rehydrate Hijiki: Place the dried hijiki seaweed in a large bowl and cover generously with cold water. Let it soak for at least $15$ minutes, or until it has fully rehydrated and expanded ($5$ to $7$ times its dry volume). Drain thoroughly and rinse several times under cold running water to remove any sand or impurities. Squeeze out excess water and chop into shorter, manageable lengths (about $1\text{inch}$).
2. Prepare Aburaage/Shiitake: If using aburaage, blanch it quickly in hot water for $1$ minute, then press out excess water and oil. Slice thinly. If using dried shiitake, rehydrate them, then slice.
3. Sauté Aromatics: Heat $1\text{tbsp}$ sesame oil in a medium saucepan or pot over medium heat. Add the chopped hijiki, carrots, and aburaage (or shiitake). Sauté for $3-5$ minutes, stirring frequently, to lightly cook the vegetables and bring out their flavor.
4. Simmer: Pour in the dashi, soy sauce, mirin, sake (if using), and sugar. Bring the mixture to a gentle boil, then reduce the heat to low.
5. Cook until Tender: Cover the pot and simmer for $15-20$ minutes, or until the hijiki and carrots are tender and most of the liquid has been absorbed or reduced to a thick glaze. Stir occasionally to ensure even cooking.
6. Serve: Remove from heat. Taste and adjust seasoning if needed. Serve warm or at room temperature as a side dish, garnished with toasted sesame seeds if desired. Hijiki no Nimono keeps well in the refrigerator for a few days.