Recipe - Hijiki Nimono

2 ounce Hijiki
2 ounce Carrots
1 Age (deepfried tofu) puff
1/3 Block hard tofu
5 Green beans
2 tablespoon Sesame oil
1 cup Dashijiru (soup stock)
3 tablespoon Shoyu (soy sauce)
2 tablespoon Sake
2 tablespoon Mirin
1 teaspoon White sesame seeds
lightly sauteed
Seven pepper; to taste
(Shichimitogarashi)

A.) Rinse the hijiki in a finemesh strainer under cold running water. In
3 times the amount of warm water, soak for 10 to 15 minutes. Remove the
hijiki with a tea strainer. (Sand and pebbles will sink to the bottom of
the bowl.) Return to finemesh strainer and drain off excess water. Grate
the carrots into matchstick slivers. Dip the age puff for 30 seconds in
boiling water, and cut into matchstick slivers. Place tofu in a heated
skillet and mash with a spatula. Let it simmer in its own water until
reduced to small crumbs. Snap the ends off the green beans and place in
boiling water for 1 to 2 minutes. Immerse in iced water, drain, and cut
into 1/2inchlong pieces.

B.) In a heated skillet, saute sesame oil, hijiki, carrots, age, and tofu
(all completely drained of water). When ingredients have acquired a shiny
appearance, add dashijiru, shoyu, sake and mirin. Reduce heat to low and
cook, stirring frequently, until liquid has been absorbed. Turn off heat
and add green beans.

C.) Place B in serving dish, sprinkle with sauteed sesame seeds. If you
like, add seventaste pepper to taste.

Source: The Folk Art of Japanese Country Cooking, by Gaku Homma Typed for
you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini