I love this dish but could never find the recipe to taste like mom used to make. I was incapacitated with my broken ankle and had two delightful Japanese caregivers who cooked for me for 6 weeks and made this for me. I watched how she made it but not in measurements so I finally hunted down the recipe and here it is. It’s a savoury side dish, and full of protein, calcium, vitamin A and traces of minerals and can stay in the fridge for a long time.
1 cup Hijiki (dried bulk seaweed) available at your local Japanese food store.
2 pieces aburage (deep fried soy bean curd)
1-1/2 tablespoons cooking oil
1/2 cup dashi
1/4 cup shoyu
2 tablespoons sugar
Soak hikiji in water for 30 minutes, rinse carefully to remove sand.
Pour hot water over aburage to remove excess oil.
Drain well and cut in half lengthwise and then cut in half crosswise into thin julienne strips.
Heat oil in wok or skillet over high heat and add hikiji.
Stir fry over high heat until most of the moisture has evaporated.
Add aburage and mix in well.
Mix together dashi (you may use instant dashi) shoyu and sugar.
Add hikiji and cook over medium heat until liquid is absorbed.
This dish makes 8 servings and can be served hot or cold.