Hijiki With Shiitakes And Beans
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1½ounces hijiki (about 1 cup)
- 5large or 10 small dried shiitake mushrooms
- 2tablespoons extra virgin olive oil
- 1cup diced chicken, shrimp or shucked small clams (canned are fine), optional
- 2medium carrots, peeled and shredded
- 1cup fresh soybeans, flageolets, peas or black-eyed peas
- 1cup dashi or chicken stock
- 2tablespoons mirin (or 1 tablespoon honey)
- ¼cup soy sauce, or to taste
- Salt if necessary
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
239 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 12 grams protein; 1183 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Soak hijiki in cold water to cover, and shiitakes in very hot water to cover, each for about 10 minutes. Slice shiitakes, discarding tough stems. Reserve soaking liquid.
- Step 2
Put olive oil in a 12-inch skillet over medium-high heat. If you are using chicken or shrimp, brown pieces quickly in oil, for 2 or 3 minutes, stirring only once or twice. Remove with a slotted spoon.
- Step 3
Drain hijiki, and put in skillet; stir once, then add carrots and shiitakes. Stir again; add chicken, shrimp or clams, along with beans, shiitake soaking liquid, dashi or 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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Lori
This was delicious, made with clams and edamame, so good and it came together quickly
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