Tricolored Sea Sauté

Name: Tricolored Sea Sauté (Hijiki no Itamé Ni)
Cuisine: Japan
Ingredients: ⅓ cup dried hijiki (black sea vegetable); 2 ounces slender green beans; 1 slender carrot, about 2 ounces; ¾ cup dashi (basic sea stock); ½ tablespoon vegetable oil; 1½ tablespoons sugar; 1 tablespoon saké (Japanese rice wine); ½ tablespoon mirin (syrupy rice wine); ¼-⅓ cup soy sauce; 1 tablespoon white sesame seeds

Hijiki no Itamé Ni

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

This colorful and nutritious mélange of land and sea vegetables is particularly good with broiled fish or poultry. Best savored at room temperature, it travels well in picnic baskets and is also excellent with cold cuts on a buffet table.

Ingredients

⅓ cup dried hijiki (black sea vegetable)
1 slender carrot, about 2 ounces

Asia
Japan
Side dish
Pescatarian

Method

Soak the dried sea vegetable in warm water for 20-30 minutes. Drain, and if necessary, cut the strands of hijiki to approximately ¾ inch long. Set the vegetable aside.
Peel the carrot and cut it into thin julienne strips about the same length as the sea vegetable pieces; set them aside.
Trim the green beans, and blanch them for 1 minute in boil