Hijiki With Shiitakes And Beans
Published February 18, 2003
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
1 ½ ounces hijiki (about 1 cup)
5 large or 10 small dried shiitake mushrooms
2 tablespoons extra virgin olive oil
1 cup diced chicken, shrimp or shucked small clams (canned are fine), optional
2 medium carrots, peeled and shredded
1 cup fresh soybeans, flageolets, peas or black-eyed peas
1 cup dashi or chicken stock
2 tablespoons mirin (or 1 tablespoon honey)
¼ cup soy sauce, or to taste
Salt if necessary
Nutritional analysis per serving (4 servings)
17 grams carbs; 28 milligrams cholesterol; 239 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 3 grams fiber; 1183 milligrams sodium; 12 grams protein; 4 grams sugar
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.
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Preparation
- 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.
Private Notes
Comments
This was delicious, made with clams and edamame, so good and it came together quickly