We offer FREE UK mainland delivery on orders over £40. More info...

Hijiki with Shiitake, Carrot and Dried Tofu

July 16, 2013

An excellent way to enjoy one of Japan's quintessential sea vegetables.

Serves 5

Ingredients

Method

  1. Wash the hijiki, then add water to almost cover it and simmer for about 35 minutes. Heat the oil in a frying pan, add the sliced mushrooms, and sauté for 2 minutes. Carefully drain the hijiki in a colander, keeping the soaking water to use as a stock another time. Add the hijiki  to the pan and sauté for another 2 minutes. Add the mushroom soaking water plus some fresh water to almost cover the vegetables, then bring to the boil, lower the heat, and leave to simmer with the lid on.
  2. Meanwhile, soak the snow-dried tofu for 5 minutes, then squeeze out the excess water. Dice it, and add to the hijiki, mixing well. Simmer for 30 minutes. Mix in the shoyu and mirin, then put the carrots on top of the hijiki mixture, cover the pan, and cook for 10 more minutes. Mix well. If there’s still any liquid, cook uncovered over a medium heat for a few minutes until it’s nearly dry. Sprinkle the parsley over the top, then cover and cook for 1 more minute.
  3. Serve with pan-fried mochi or as a filling for pitta breads.




Also in Recipes - Vegan, Macrobiotic & Japanese

Vegan Tofu Pad Thai
Vegan Tofu Pad Thai

March 08, 2017

This Pad Thai recipe is absolutely delicious. I have kept it as close to the original as I could get whilst making sure it is full of only the best unrefined, healthy and nourishing ingredients.

Continue Reading

Gluten Free Brown Rice Flour American Style Pancakes
Gluten Free Brown Rice Flour American Style Pancakes

February 27, 2017

If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.

Continue Reading

Buckwheat Breton Galettes With An Autumnal Filling
Buckwheat Breton Galettes With An Autumnal Filling

February 22, 2017

Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.

Continue Reading