Hijiki with Shiitakes and Beans
A splendid seaweed-based dish that can be made completely from the pantry (to be sure, a well-stocked pantry, and one that will require a little forethought). Hijiki is the seaweed of choice, a common curly black variety that looks as beautiful as black pasta once it’s been soaked; you can buy it at any health food store or, of course, a Japanese market. (Buy some mirin, the sweet Japanese cooking wine, while you’re there; it keeps forever and adds a distinctive flavor to many Japanese dishes.)
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Soak the hijiki in cold water to cover for about 10 minutes; soak the shiitakes in very hot water to cover for about 10 minutes. Meanwhile, prepare the remaining ingredients. Slice the shiitakes, discarding the tough stems but reserving the soaking liquid.
Step 2
Put the olive oil in a 12-inch skillet over medium-high heat. If you’re using chicken or shrimp, brown the pieces quickly in the oil, 2 or 3 minutes, stirring only once or twice. Remove with a slotted spoon.
Step 3
Drain the hijiki and put it in the skillet; stir once, then add the carrot and shiitakes. Stir again; add the chicken, shrimp, or clams, along with the beans, the shiitake-soaking liquid, dashi, mirin, and soy sauce. Stir, turn the heat to medium-low, and cook, stirring occasionally, until the carrot is tender, about 10 minutes. Reduce the liquid further if necessary—the mixture should be stewy but not soupy—then taste, add more soy sauce or salt if necessary, and serve.
