6/12/2007

Cooked HIjiki, Carrot and Deep Fried Beancurd


Aburaage is translated into " Deep Fried Beancurd", yet it doesn't look like Tofu. It's thinner, golden color. Before using it, boil some water and pour the hot water over the aburaage.
It removes extra oil coated over it.
Ingredients:
Hijiki 1 cup( usually comes in a plastic package. black long ones. Try dry foods and seaweed section. Usually it needs to be soaked for about 20 to 30 minutes. Remove from the soaked water. ) , vegetable oil 1 table spoon
Carrot 1 , aburaage ( deep fried bean curd ) 1.
Soy sauce 1 table spoon, Sweet rice wine ( mirin) 1 table spoon, sugar and sake 1 tea spoon each. Dashi powder ( Japanese soup stock powder ) 1 tea spoon.
1) Put the oiled pan over medium heat. Cook hijiki and shredded carrot first.
2) Add sugar, sake, dashi and 1 cup of water. Stir well.
3) Add sweet rice wine and soy sauce. Cook for a while. When the soup in the pan ( made from the added water ) is almost dried up, it is done. Leave it for 10 minutes or so, it tastes better
that way.

No comments: