Simmered Hijiki Seaweed with Lotus Root and Carrot-Japanese home cooking class in Tokyo

Hijiki and lotus root simmered dish is a classic Japanese preserved side dish with a gentle, long-lasting popularity. It features the crunchy texture of lotus root and the tenderness of hijiki, and adding ingredients like carrot is recommended.

Ingredients (serves 4)

• 20–30g dried hijiki

• 1/2–1 lotus root (100–200g)

• 1/2–1 small carrot

• 1 tablespoon salad oil or sesame oil

• 1 cup dashi stock (about 200ml)

• 1–2 tablespoons sake

• 1 tablespoon sugar

• 1/2–2 tablespoons mirin

• 1–2 tablespoons soy sauce

• (Optional) Aburaage (deep-fried tofu), thick fried tofu, or chikuwa (fish cake sticks)

How to Make

1. Soak the dried hijiki in lots of water to rehydrate, drain well.

2. Peel and slice the lotus root into thin rounds, half-moons, or bite-size chunks, then soak in a bowl of water with a splash of vinegar to remove bitterness.

3. Julienne or chop the carrot.

4. Heat oil in a pot and sauté hijiki, lotus root, and carrot together.

5. Once coated evenly with oil, add dashi, sake, sugar, and mirin. Simmer for about 7–10 minutes.

6. Add soy sauce, place a drop lid (otoshibuta), and continue simmering on low heat until most liquid evaporates.

7. Finish with a sprinkle of toasted sesame seeds for extra flavor.

Tips

• Adding aburaage, thick fried tofu, or chikuwa makes the dish even more flavorful and filling.

• Adjust cooking times to keep the lotus root's crunchy texture, if you prefer.

• This dish goes well with rice or as a lunchbox side.

• It also stores well in the fridge, perfect for meal prep.

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