Hijiki With Shiitake Mushrooms
Published by Knopf
Hijiki is a black, twinelike, dried sea vegetable, rich in calcium, that is sold in all health-food and Japanese stores. It is exceedingly tasty and combines well with a variety of vegetables. Because dried hijiki is fairly stiff, it is difficult to measure accurately. Just stuff it into a measuring cup and aim for an approximate amount. This dish may be eaten warm or at room temperature.
Mushrooms used to make dashi may be reused for this dish.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party
Dietary Considerationegg-free, high-calcium, peanut free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturesavory, umami
Type of Dishvegetable
- ¼ cup hijiki
- 8 dried shiitake mushrooms (see Notes)
- 3 tablespoons vegetable oil
- ½ cup well-drained, julienned bamboo shoots
- 1 carrot, peeled and cut into julienne strips
- 5 tablespoons dashi
- ½ teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon mirin
- 1 tablespoon Japanese soy sauce
Rinse off the hijiki quickly under cold running water. Put it to soak in 4 cups of warm water for 30 minutes.
Lift the hijiki out of the water, leaving all the grit behind, then rinse it off again.
Rinse off the mushrooms quickly and leave to soak in 3 cups warm water for 30 minutes.
Drain the mushrooms and remove the hard stems. Cut the mushroom caps into 1/8-inch-thick strips.
Heat the oil in a skillet over a medium flame. When hot, put in the hijiki, mushrooms, bamboo shoots, and carrot. Sauté for 1 minute. Add the dashi, salt, sugar, mirin, and soy sauce. Bring to a simmer. Cover, lower heat and simmer gently for 10 minutes.
Remove cover, turn up the flame a bit and boil off most of the liquid, stirring gently as you do so. This last step should take just a few seconds.
1981 Madhur Jaffrey