- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 162.7
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 536.0 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 6.3 g
- Protein: 2.7 g
Hijiki with carrots, gobo (burdock root) and geen beans (Japanese dish)Submitted by: CAFE_AEBEE
IntroductionThis healthy food carries both Japanese tradition and lots of iron. Using beet sugar (which is good for digestion) makes it subtly milder than other kinds of sugar. This healthy food carries both Japanese tradition and lots of iron. Using beet sugar (which is good for digestion) makes it subtly milder than other kinds of sugar.
30g (1 package) hijiki (dry seaweed)
1 large carrot
1 large gobo (burdock root)
1 age (fried tofu)
1-2 cups dashi (broth)*
2 Tbsp beets sugar (tensai-toh)
2 Tbsp mirin
2 Tbsp sake
4 Tbsp soy sauce
2 cups green beans
*To make dashi, you can buy a teabag type of dashi and cook it for about 2-3 minutes inboiling water (follow the package direction). Or you can soak about 2 inch of konbu (dried kelp) in water for more than 30minutes in a pot, turn on the heat and take out konbu just before boiling. Add 2cups of katsuo-bushi (dried bonito) in konbu broth and cook about 3 minutes. You can also add niboshi (dry fish) if you want.
2. Cut hijiki in about 5cm length. Cut carrot and gobo in julien strip with the same length of 5cm. Cut age in the same size.
3. Fry cut hijiki, carrot, gobo and age (above step2) with flaxseed oil and sesame seed oil for about 2 minutes in a pan.
4. Add 2cups of dashi along with water, which was used for soaking hijiki, and all seasoning. Cook about 15 minutes in low to medium heat.
5. Meanwhile, cut green beans in French cut and steam. Add to step 4. Serve.
Number of Servings: 5
Recipe submitted by SparkPeople user CAFE_AEBEE.