Stewed Hijiki Seaweed With Carrots And Fried Tofu Recipes

Steps:

• Place the hijiki in a medium bowl, and cover with water. Soak 15 minutes, and drain. Place in a medium saucepan, and add just enough water to cover, along with 2 teaspoons of the soy sauce. Bring to a boil, reduce the heat and simmer 15 minutes. Drain.
• Combine the remaining soy sauce and mirin in a small bowl, and place within reach of your wok or pan. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates from the pan. Swirl in the peanut or canola oil by adding it to the sides of the pan and then tilting the pan side to side. Add the tofu and stir-fry until lightly colored, one to two minutes. Add the ginger, and stir-fry for no more than 10 seconds.
• Add the carrots, and stir-fry for one minute until they begin to soften. Add the hijiki, soy sauce and mirin. Continue to stir-fry for another two to three minutes until the carrots are crisp-tender. Stir in the sesame oil and rice, and toss together for a minute or two, pressing the rice into the sides of the wok before scooping and stirring. Transfer to a platter, sprinkle with sesame seeds and serve.

Steps:

• Soak the hijiki in water to cover until it is swelled to about 5 times its original volume. Drain well and rinse. Blanch the block of fried tofu in boiling water, to wash off the surface oiliness. Cut the tofu and carrots up. (I used a pig cookie cutter for the tofu. The carrot is cut into a 'nejiri-ume' (twisted plum blossom) shape. I'll put up the instructions soon in the decorative cutting section. You could use a cookie cutter for the carrots too. Again, it's not necessary to cut decorative shapes! Any leftover bits can just be chopped up and added to the dish.) In a heavy-bottomed pan, add the heat up the sesame oil. Sauté the well drained hijiki, tofu and carrots until coated with the oil. Add the dashi and other ingredients and bring to a boil. Top up with water or more dashi if the liquid doesn't cover everything. Lower the heat, and simmer until everything is tender - about 20 to 30 minutes, depending on how thick your carrots are. Instead of the atsuage (thick fried tofu) you can use chopped up aburaage (thin fried tofu, the kind you use for inarizushi, instead. This is a good way of using up leftover skins from a can of them. This keeps in the refrigerator for about a week or so. Vary the amount of soy sauce if it's too salty or not salty enough for you.

Steps:

• In a small saucepan, soak hijiki for 10 minutes.
• Once rehydrated, simmer the seaweed uncovered for 20 minutes or until the water has evaporated.
• Remove from heat and allow to cool.
• Meanwhile, drain the tofu and slice the cake horizontally.
• Place between sheets of paper towels and put on a cutting board with a heavy weight atop the tofu to press away excess water.
• A cast iron skillet or heavy book is ideal.
• Drain the tofu for at least 15 minutes.
• Cut into cubes and brown evenly on all sides using 1 tabblespoon of sesame oil.
• Remove from pan and sprinkle with tamari.
• Set aside to cool.
• In a large bowl, whisk together vinegar, oil, ginger, and salt.
• Add seaweed, tofu, and veggies.
• Toss well and allow flavors to marry for at least 30 minutes.