Snacks and Side Dishes Recipes - Simmered Hijiki and Beancurd Pouches Recipe

Ingredients

• 50g/2oz dried hijiki

• 1 Tbsp sunflower oil

• 2 beancurd pouches halved lengthways and sliced

• 100g/4oz carrot, shredded

• 4 Tbsp soy beans (tinned)

• 2 cups/500ml/16fl oz Japanese fish or vegetarian stock

• 2 Tbsp mirin

• 3 Tbsp sugar

• 3 Tbsp Japanese soy sauce

Serves 4

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Method:

1. Soak the hijiki in plenty of cold water for 30 to 40 minutes. Rinse and drain.

2. Heat the oil in a pan, add the hijiki, sliced beancurd pouches, carrot and soy beans and cook for 3 minutes.

3. Add the stock, mirin, sugar, and soy sauce. Bring to a boil and simmer for 20 to 30 minutes or until the liquid reduces by one-third. Stir occasionally.

Note: This is a traditional dish Japanese dish which uses Abura-Age, thin sheets of tofu are deep fried and formed into miniature pouches.