Hijiki, Carrots and Abura-Age Tofu Rice in a Light Dashi

Name: Hijiki, Carrots and Abura-Age Tofu Rice in a Light Dashi (ひじきご飯)
Cuisine: Japanese
Ingredients: 350 ml (12 fl oz/1½ cups) Primary Dashi or 350 ml (12 fl oz/1½ cups) dashi prepared from a good-quality dashi infusion bag or lastly from 1½ tsp instant dashi powder dissolved in 350 ml (12 fl oz/1½ cups) hot water; 350 ml (12 fl oz/1½ cups) Primary Dashi or 350 ml (12 fl oz/1½ cups) dashi prepared from a good-quality dashi infusion bag or lastly from 1½ tsp instant dashi powder dissolved in 350 ml (12 fl oz/1½ cups) hot water; 350 ml (12 fl oz/1½ cups) Primary Dashi or 350 ml (12 fl oz/1½ cups) dashi prepared from a good-quality dashi infusion bag or lastly from 1½ tsp instant dashi powder dissolved in 350 ml (12 fl oz/1½ cups) hot water; 350 ml (12 fl oz/1½ cups) Primary Dashi or 350 ml (12 fl oz/1½ cups) dashi prepared from a good-quality dashi infusion bag or lastly from 1½ tsp instant dashi powder dissolved in 350 ml (12 fl oz/1½ cups) hot water; 350 ml (12 fl oz/1½ cups) Primary Dashi or 350 ml (12 fl oz/1½ cups) dashi prepared from a good-quality dashi infusion bag or lastly from 1½ tsp instant dashi powder dissolved in 350 ml (12 fl oz/1½ cups) hot water; 15 g (½ oz) dried hijiki seaweed; 320 g (11 oz/1¾ cups) short-grain white rice; 2-3 pieces of abura-age tofu (available in Japanese grocery stores or online); 1 small carrot; 40 ml (1½ fl oz/3 tbsp) mirin; 40 ml (1½ fl oz/3 tbsp) light soy sauce (usukuchi shoyu); 40 ml (1½ fl oz/3 tbsp) light soy sauce (usukuchi shoyu); ½ tbsp granulated sugar; 1 tbsp toasted sesame oil, optional; 2 spring onion (scallion) stems, sliced thinly on the diagonal

ひじきご飯

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

If you have not tried hijiki seaweed before, this is a great recipe to get you started. This intriguing seaweed grows wild in the rocky coastlines of Japan, China and Korea. It has a distinct mineral flavour of the sea, and is traditionally paired with carrots and deep-fried abura-age tofu as in this rice recipe.

Ingredients

350 ml (12 fl oz/1½ cups) Primary Dashi or 350</

Asia
Japan
Main course
Vegan
Gluten-free

Method

Make the Primary Dashi or dashi stock with a dashi infusion bag or instant powder. Soak the hijiki in a bowl of warm water for at least 30 minutes, then drain and set aside.
Wash the rice in a bowl with plenty of fresh water using a circular motion with your hand. Drain the water and repeat 3 or 4 times until the wa