Hijiki Seaweed and Chicken

Name: Hijiki Seaweed and Chicken
Yield: Serves four
Cuisine: Japanese
Ingredients: a pinch of shichimi togarashi or cayenne pepper; 45 ml/3 tbsp shoyu; 30 ml/2 tbsp caster (superfine) sugar; 30 ml/2 tbsp sake; 100 ml/3 fl oz/scant ½ cup second dashi stock, or the same amount of water plus 1.5 ml/¼ tsp dashi-no-moto; 15 ml/1 tbsp vegetable oil; 150 g/5 oz chicken breast portion with skin; ½ small carrot, about 5 cm/2 in; 90 g/3½ oz dried hijiki seaweed

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

The taste of hijiki is somewhere between rice and vegetable. It goes well with meat or tofu products, especially when it’s stir-fried with a little oil first.

Ingredients

90 g/3½ oz dried hijiki seaweed
150 g/5

Asia
Japan
Main course

Method

Soak the hijiki in cold water for about 30 minutes. When ready to cook, it is easily crushed between the fingers. Pour into a sieve and wash under running water. Drain.
Peel the skin from the chicken and par-boil the skin in rapidly boiling water for 1 minute, then drain. With a sharp knife, shave off all the yellow fat from the skin. Discard the clear membrane