Karen Mintzias
2 oz Hijiki
2 oz Carrots
1 Age (deep-fried tofu) puff
1/3 Block hard tofu
5 Green beans
2 tb Sesame oil
1 c Dashijiru (soup stock)
3 tb Shoyu (soy sauce)
2 tb Sake
2 tb Mirin
1 ts White sesame seeds
- lightly sauteed
Seven pepper, to taste
- (Shichimitogarashi)
A.) Rinse the hijiki in a fine-mesh strainer under
cold running water. In 3 times the amount of warm
water, soak for 10 to 15 minutes. 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 until reduced
to small crumbs. Snap the ends off the green beans
and place in boiling water for 1 to 2 minutes.
Immerse in iced water, drain, and cut into
1/2-inch-long pieces.
B.) In a heated skillet, saute sesame oil, hijiki,
carrots, age, and tofu (all completely drained of
water). When ingredients have acquired a shiny
appearance, add dashijiru, shoyu, sake and mirin.
Reduce heat to low and cook, stirring frequently,
until liquid has been absorbed. Turn off heat and add
green beans.
C.) Place B in serving dish, sprinkle with sauteed
sesame seeds. If you like, add seven-taste pepper to
taste.
Source: The Folk Art of Japanese Country Cooking, by
Gaku Homma
