Name: Simmered Hijiki Seaweed with Gochujang
Prep time: 21 min
Cook time: 31 min
Total time: 52 min
Ingredients: 10 grams Hijiki seaweed; 1/3 of a piece Konnyaku; 1 slice Aburaage; 1/4 Carrot; 50 ml ☆ Water; 1/2 tsp ☆ Dashi stock granules (bonito based); 1/2 tbsp ☆Gochujang; 1 tbsp ☆ Sake; 1 tbsp ☆ Mirin; 1 tbsp ☆ Soy sauce; 1/2 tbsp Sesame oil; 1 White sesame seeds

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Simmered Hijiki Seaweed with Gochujang

You can cook Simmered Hijiki Seaweed with Gochujang using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Simmered Hijiki Seaweed with Gochujang :

Prepare Hijiki seaweed.

You need of a piece Konnyaku.

Provide Aburaage.

You need Carrot.

Use ☆ Water.

Use ☆ Dashi stock granules (bonito based).

Prepare ☆Gochujang.

You need ☆ Sake.

Use ☆ Mirin.

Use ☆ Soy sauce.

Prepare Sesame oil.

You need to prepare White sesame seeds.

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instructions :Simmered Hijiki Seaweed with Gochujang

Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes. Rinse quickly in more water, then drain.

Parboil the konnyaku, and cut it thinly as shown in the photo. Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces. Finely julienne the carrots..

Pour some sesame oil in a pan with thick walls and heat it up. Add the ingredients from Steps 1 & 2 and stir fry. When the oil is evenly distributed, add the ☆ ingredients..

Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes..

It's ready once the liquid in the pan is almost all gone..

Serve on a plate and sprinkle with some white sesame seeds..

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