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Add a photoServings: 4
Ingredients
- 2 ounce Hijiki
- 2 ounce Carrots
- 1 x Age (deep-fried tofu) puff
- 1/3 x Block hard tofu
- 5 x Green beans
- 2 Tbsp. Sesame oil
- 1 c. Dashijiru (soup stock)
- 3 Tbsp. Shoyu (soy sauce)
- 2 Tbsp. Sake
- 2 Tbsp. Mirin
- 1 tsp White sesame seeds lightly sauteed Seven pepper, to taste (Shichimitogarashi)
Directions
- A.) Rinse the hijiki in a fine-mesh strainer under cool running water. In 3 times the amount of hot water, soak for 10 to 15 min. Remove the hijiki with a tea strainer. (Sand and pebbles will sink to the bottom of the bowl.) Return to fine-mesh strainer and drain off excess water. Grate the carrots into matchstick slivers. Dip the age puff for 30 seconds in boiling water, and cut into matchstick slivers. Place tofu in a heated skillet and mash with a spatula. Let it simmer in its own water till reduced to small crumbs. Snap the ends off the green beans and place in boiling water for 1 to 2 min. Immerse in iced water, drain, and cut into 1/2-inch-long pcs.
- B.) In a heated skillet, saute/fry sesame oil, hijiki, carrots, age, and tofu
- (all completely liquid removed of water). When ingredients have acquired a shiny appearance, add in dashijiru, shoyu, sake and mirin. Reduce heat to low and cook, stirring frequently, till liquid has been absorbed. Turn off heat and add in green beans.
- C.) Place B in serving dish, sprinkle with sauteed sesame seeds. If desired, add in seven-taste pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 84 | 67% |
| Total Fat 9.54g | 12% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 767mg | 32% |
| Potassium 92mg | 3% |
| Total Carbs 3.42g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.22g | 1% |
| Protein 3.07g | 5% |
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