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Hijiki Sea Vegetable with Shiitake Mushrooms and Carrots

Posted Oct 07 2009 12:00am

Hijiki with Shiitake Mushrooms and Carrotshijiki

*1/2 cup hijiki has as much calcium as 1 cup of milk and more iron than 2 eggs

(inspired by Mark Bittman’s recipe)


1 cup dried hijiki

10 fresh shiitake mushrooms, stems discarded, thinly sliced

2 tablespoons extra virgin olive oil

1 cup diced firm tofu or tempeh

2 medium carrots, shredded

1 cup peas

1 cup No-Chicken vegetable broth

2 tablespoons mirin

1/4 cup soy sauce, or to taste


1. Soak hijiki in cold water to cover.

2. Put olive oil in a 12-inch skillet over medium-high heat. Saute the tofu cubes quickly in oil, for 2 or 3 minutes, stirring only once or twice. Remove with a slotted spoon.

3. Drain hijiki, and put in skillet; stir once, then add carrots and shiitakes. Stir again; add tofu and peas, stock, and mirin and soy sauce. Stir, turn heat to medium-low, and cook, stirring occasionally, until carrots are tender, about 10 minutes. Mixture should be thick, not soupy. Taste, add more soy sauce or salt if necessary, and serve.

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