1 cup dried hijiki seaweed (2 ounces) 1/4 cup soy sauce 1/4 cup mirin 2 teaspoons sugar 1/2 teaspoon dashi powder (see Note), dissolved in 1/2 cup of hot water 2 tablespoons vegetable oil 4 carrots, cut into 3-inch matchsticks 1 cup thinly sliced fried tofu, about 1 ounce (see ...
I'm Nami, the recipe developer and founder of Just One Cookbook. I was born and raised in Yokohama, Japan, and now live in San Francisco with my family. Here, you will find easy and authentic Japanese recipes you'll love and enjoy!Learn More Introducing JOC Goods JOC Goods, our new...
Recipe: Hijiki and vegetable "Napolitan" This is a non-traditional way of cooking hijiki, though note that the hijiki is still soaked, rinsed and stewed and eaten with vegetables. It adds fiber, flavor and interesting color to a pasta dish that's inspired by "Spaghetti Napolitan", a commo...
I love Japanese meatballs since most incorporate tofu with the meat, and making the meatballs (and burgers too) incredibly soft. If you have toddler, or conversely elderly, that benefits from easily chewable food, you must give this meatballs recipe a try. Hijiki Tofu Chicken Meatballs Hijiki s...
步骤1 1 cup hijiki (a seaweed found in Asian stores) 3 cups spring or filtered water 1 medium onion, sliced 1 carrot, sliced into matchsticks 1 tablespoon toasted sesame oil 2 cups shiitake mushrooms, sliced 1 cup apple juice 2 tablespoons wheat-free tamari 1 teaspoon freshly grated ginger...
步骤1 Put the dried Hijiki in a bowl and soak it in plenty of cold water for 15-20 minutes. Make sure the Hijiki becomes soft, it should increase by about five times its original size. Drain the hijiki using a sieve and rinse with cold water. ...
This is a very classic Japanese staple dish. More often than not, I have some variation of it in my refrigerator. The base is hijiki seaweed, which is soaked and reconstituted then cooked in dashi with various other ingredients that give it flavor. It's
seasoned abalone meat and 15 to 200 parts by weight of soy sauce, and thus has no unique fishy smell of Sargassum fusiforme, anchovy and abalone, has excellent overall taste and texture, is rich in nutrition, and can be easily eaten because the shelf life is much longer and the recipe ...
Inarizushi are excellent for bento, but they can be a bit high in calories since they are stuffed with sushi rice. The original version with a 100% rice filling has about 1/4 to 1/3 cup of rice per bag, which makes each inarizushi about 110 to 130 calori