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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse/Wash hijiki in a bowl to remove sand. Soak the hijiki 10-15 minutes in enough water to cover. Drain the hijiki over a colander; sqeezing out the excess water. if strands are long, you might want to cut it (to about 1/2 inch, doesn't have to be exact). | 2. Soak the mushrooms in warm water till soft, then slice thin (keep the water). | 3. Sauté the hijiki, aburage, carrots, mushrooms,edamane beans and konnyaku in sesame oil for a few minutes. | 4. Add soaking water and enough fresh water to almost cover. Add dashi and other seasonings. Simmer until the hijiki and vegetables are tender and most of the liquid is absorbed (about thirty-five minutes). | 5. Place in small serving bowl and garnish with toasted sesame seeds. | 6. NOTE: There have been some warnings citing more than citing its more than accepted levels of inorganic arsenic. It should be noted that the initial tests on hijiki which lead to those warnings in the UK among other places was based on testing the dried, un-soaked hijiki - and you never eat hijiki that way. Soaking reduces the amount of trace arsenic by 1/7th; rinsing and cooking it in liquid further reduces it. The report here by the Tokyo Health and Welfare Department states that as long as a person weighing 50kg (about 110lb) does not eat more than 5 servings of hijiki of 5g dry weight per serving (which swells up to a lot more than that when soaked) that it is perfectly safe, even for pregnant women. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
hijiki	1	ounce	seaweed washed rinsed	25.2167	0.0	5.61	0.1417
water				-	-	-	-
sesame oil	1	teaspoon	toasted	39.78	0.0	0.0	4.5
carrot	1/2	cup	julienned	26.24	6.1312	0.5952	0.1536
shiitake mushroom	1/2	cup		-	-	-	-
soy bean	1/4	cup	shelled	25.2167	0.0	5.61	0.1417
aburage	1		cut	25.2167	0.0	5.61	0.1417
konnyaku	1/2	cup	cut	25.2167	0.0	5.61	0.1417
kombu dashi	1/2	cup	cut	25.2167	0.0	5.61	0.1417
kikkoman soy sauce	2 -3	tablespoons		25.2167	0.0	5.61	0.1417
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
mirin	1	tablespoon		25.2167	0.0	5.61	0.1417
sea salt	1/4	teaspoon		25.2167	0.0	5.61	0.1417
sesame seed	2	tablespoons	toasted	171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.