Hijiki can be used for more than just simmered dishes! Great for bento lunches too ♡ Recipes for delicious rice dishes and side dishes

Hello. I am Ayumi Nakaganji, a chef.

I'm sure many parents are feeling relieved that summer vacation is over. Did you have a fun summer vacation?

On my trip this summer, I went to Amakusa in Kumamoto for the first time.

I have a friend in Amakusa, and about 10 years ago he made me some hijiki rice balls called "hijiki" that were so delicious that they have stayed in my mind ever since. This time, I finally got to see that hijiki at a roadside station in Amakusa. It's "wild hijiki," a long hijiki with hijiki sprouts still attached.

Image: Ayumi Chuganji

It has a great taste of the sea and a great texture. I eat it by breaking it apart with my hands, or by cutting it into bite-sized pieces with scissors after soaking it.

I love hijiki so much that I buy it wherever I go and I can't keep up with consuming it (laughs).

This time, we will introduce some hijiki recipes to help you use up some of that hijiki. Of course, you can use hijiki that you can easily get your hands on, and it will still be delicious.

1: Great for busy mornings and packed lunches! "Chicken mince and hijiki" is a convenient dish to have on hand

Although seaweed and hijiki are ingredients that we want to consume frequently every day, it can be difficult to use them quickly and easily.

If you stir fry it all at once and keep it as a staple dish, it's very versatile and can be served on top of rice, mixed with rice, or placed on top of grilled tofu.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Hijiki (we recommend hijiki buds)...20g
Minced chicken・・・120g
Ginger (grated)・・・1 tsp
Salt...a little
A Sake・・・2 tablespoons
A. Mirin...2 tablespoons
A Soy sauce・・・1.5 to 2 tablespoons
A Sugar・・・1/2 tablespoon
Vinegar...1 teaspoon
White sesame seeds... 1 teaspoon

<How to make>

(1) Soak the hijiki in lukewarm water for 10 minutes and drain in a colander. Sprinkle salt on the ground chicken.

(2) Add the hijiki to a frying pan and stir fry to remove the moisture.

(3) Push the hijiki to the side of the frying pan, add the ground chicken and ginger in the remaining space, and stir fry (trying to cook it as shabby as possible).

(4) When the minced meat is about 70% cooked, add A in order and stir fry until the broth is gone. Finally, add the vinegar, stir fry and turn off the heat.

(5) Add the white sesame seeds while crushing them between your thumb and middle finger.

There are two types of hijiki: long hijiki and med hijiki. Me hijiki is smaller and goes well as a topping on rice, so we recommend it.

If you use wild-type hijiki like the one I bought in Amakusa, you can increase the amount to about 30g. You can also add a strong flavor if you plan to eat it on rice.

2: Easy and dried! "Rice cooked with salted salmon and hijiki"

The flavor is enhanced by using salted salmon. This is a simple rice dish that can be made with readily available dried ingredients. It goes very well with seasonal citrus fruits.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Rice・・・2 cups
Hijiki (dried)・・・10g
Salted sockeye salmon (fillet)・・・2 pieces
Dried shiitake mushrooms (sliced)・・・5g
A Sake・・・2 tablespoons
A Light soy sauce・・・1.5 to 2 tablespoons
Citrus fruits such as sudachi or kabosu - appropriate amount

<How to make>

(1) Soak the dried shiitake mushrooms in 350ml of water. Wash the rice, drain it in a colander and soak it for 30 minutes to an hour. Meanwhile, rinse the hijiki seaweed quickly and drain it in a colander.

(2) Grill the salmon on a fish grill.

(3) Put the rice and A into the rice cooker and pour in the shiitake mushroom soaking water up to the mark.

*If using a hot pot, cook with 400ml of the water used to soak shiitake mushrooms, sake, and soy sauce.

(4) Place the rehydrated shiitake mushrooms from (2) and hijiki seaweed cut into bite-sized pieces on top and cook on normal mode.

(5) Once cooked, mix the salmon while breaking it into pieces (remove the bones if there are any) and steam for about 10 minutes.

(6) If the flavor is too bland, add salt to taste. Serve in a bowl, garnish with citrus fruit, and squeeze it while eating.

Grilling salted salmon first will reduce the fishy smell. Also, since the saltiness of salmon varies, season with salt. It is also recommended to sprinkle on some condiments such as spring onions.

What did you think? Hijiki is rich in calcium and dietary fiber. (※1) Be sure to consume it frequently! (Text by Chuganji Ayumi)
*This article is based on information at the time of publication. (*1) Food Composition Database (Ministry of Education, Culture, Sports, Science and Technology)

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