Ingredients
3 Tbsp hijiki or arame, soaked in fresh water for a half hour
2 Tbsp neutral oil (high heat sunflower is what I use)
1 small onion, peeled and thinly sliced
1 carrot, peeled, halved lengthwise, and chopped in thin slices
optionally - any other firm veggie scraps (I added sliced cauliflower stems that I had left over)
1 bunch kale (I prefer lacinato for this), stemmed and chopped (reserve stems)
2 Tbsp mirin (sweet rice wine)
4 tsp shoyu (soy sauce)
-
Autre Shichimi or Yagenbori
Fresh lemon
Directions
The seaweed will increase in volume as it soaks. Pour it out into a strainer, give it a rinse, shake dry, and set aside.
In a large skillet or saute pan heat the oil over medium high heat, add the onions and cook for a couple minutes.
Add the firm vegetables (carrots, kale stems, etc), and cook for 3-4 minutes more, until they begin to soften and brown in places.
Add the hijiki, kale leaves, mirin, and shoyu, give it a good stir, and reduce the heat to medium.
Cook, stirring occasionally, until the liquid is reduced to a sauce and all the vegetables are tender (this takes about 7-8 minutes usually, sometimes less or more depend on the moisture content of your veggies).
Remove to a serving bowl and spice with Yagenbori or Autre Shichimi and a drizzle of fresh lemon juice. This dish can also be served cold or at room temperature.
Recipe Note
Variations & Ideas:
Can't find good dried seaweed near you but want the flavor? Try adding some of the Lula N41 blend while cooking the onions.
Some fun additions include: shelled edamame, pickled pearl onions, sliced water chestnuts, cooked pasta, and perlini mozzarella (the tiny ones).
Leftovers will keep for about a week in the fridge, and are also a great way to quickly add cooked veggies to other preparations, such as: a seafood stew, a macaroni and cheese casserole, or a gratin.
Food images and recipe © Christian Leue. Questions? Contact christian@laboiteny.com
