Jagaimo-to-Hijiki-no-Nimono (Simmered Potatoes and Hijiki Seaweed) ｜ Our Regional Cuisines
RECIPE
Ingredients (4 - 5 Servings)
- Potatoes 3 - 4 of Medium size
- Dried Me-hijiki Seaweed 50g
- Oil 1 tbsp.
- Hot water to the point where it's just covered
- Sugar 2 tbsp.
- Soy Sauce 3 tbsp.
- Mirin(=sweet rice wine) 2 tbsp.
- As a personal preference, you can also add carrots, shiitake mushrooms, and green beans if desired.
How to cook
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1. The hijiki should be thoroughly washed, then soaked in water for about 20 minutes to rehydrate. After that, drain it in a sieve to remove excess water.
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2. Peel the potatoes and cut them in half. (Also, cut the carrots, dried shiitake mushrooms, green beans, and fried thin tofu if you are using them.)
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3. Add oil to a pot and heat it. Once the oil is hot, add the hijiki and stir-fry until the oil coats everything. Then, add the potatoes and enough hot water to cover them, and simmer.
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4. Once the potatoes are cooked through, add sugar and soy sauce, then simmer over low heat for about 15 to 20 minutes.
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5. Just before finishing, add mirin and continue simmering until the dish becomes glossy.
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6. Serve in a dish, and it's ready to enjoy!
provider : "Yamanashi no Shoku Marugoto Taiken Handbook" (Yamanashi Local Food Whole Experience Handbook)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
