Hijiki no Nimono (Simmered Hijiki Seaweed)
Black hijiki seaweed simmered with carrot, fried tofu and edamame in a sweet soy broth. A healthy, mineral-rich side dish that keeps for days and is perfect for bento boxes.
Servings
Ingredients
Nutrition
Per serving
Steps
Soak the hijiki
Put the dried in a bowl and cover with plenty of water. Let it soak for 20-25 minutes until it swells and softens, then rinse well and drain.
- 20 g dried
- 1 liter water
✅ Done when: the hijiki has softened and roughly doubled in size
Prepare the tofu
Pour the boiling water over the in a bowl to remove excess oil. Squeeze it firmly with your hands until mostly dry, then cut into thin strips.
- 1
- 500 ml boiling water
✅ Done when: the tofu feels dry to the touch and is cut into thin strips
Stir-fry
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Simmer
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Serve
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Soak the hijiki
Put the dried in a bowl and cover with plenty of water. Let it soak for 20-25 minutes until it swells and softens, then rinse well and drain.
- 20 g dried
- 1 liter water
✅ Done when: the hijiki has softened and roughly doubled in size
Prepare the tofu
Pour the boiling water over the in a bowl to remove excess oil. Squeeze it firmly with your hands until mostly dry, then cut into thin strips.
- 1
- 500 ml boiling water
✅ Done when: the tofu feels dry to the touch and is cut into thin strips
Stir-fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Seaweed has been eaten in Japan for over a thousand years, and hijiki has long been prized for its minerals and fibre. Hijiki no nimono is a classic okazu (side dish) that appears in home meals, bento boxes and the side counters of Japanese delis.
Like many simmered dishes, it tastes even better the next day.
⭐ Why It's Famous
Sweet, savoury and full of texture, it's a nutritious side that's easy to make in advance.
💡 Fun Fact
Some health agencies outside Japan advise eating hijiki only occasionally because of its natural arsenic content; soaking and rinsing, as in this recipe, reduces it.
All over Japan
35.68°N, 139.65°E
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