This recipe can be made with either hijiki or arame. Most of the time I stick with arame. It is slightly more yin than hijiki and has a little softer quality and milder taste. However, every once in a while I am feeling like I need something a bit stronger, usually because I have been into some sugar, and that’s when I reach for the hijiki.
In the photo is the hijiki dish along with pressure cooked brown rice and aduki beans, carrot ginger pickle, and blanched cabbage. A really nice winter meal.
Hijiki with Carrot and Lotus Root1/4 cup hijiki, soaked for 10 minutes and then drained 2-3 tsp sesame oil 1 onion cut into thin half moons sea salt 1 cup lotus root, sliced thin in half circles 1 large carrot, sliced into thick matchsticks unpasteurized shoyu
1. In a large cast iron skillet, heat the oil just until a small piece of onion sizzles when added to the oil. Add the rest of the onion with a pinch of salt and saute until onion starts becoming translucent.
2. Make a little pile with the onion and add the lotus root on top. Then add the carrot and then the hijiki on top of the lotus root in that order. Add enough water down the side of the pan to reach halfway up the onion. Bring to a boil, turn low to simmer and place a tight lid on the skillet. Simmer for 30 minutes.
3. Sprinkle about a tablespoon of shoyu over the top and stir it in. Leave the lid off and simmer 7-10 more minutes, letting some of the excess liquid evaporate in the process.
Add a tablespoon of fresh ginger juice before serving.
Sprinkle toasted sesame seeds on top.
Replace the carrot with any root vegetable such as daikon radish, rutabaga or parsnip.