*  Exported from  MasterCook  *
                               HIJIKI NIMONO
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       oz           Hijiki
    2       oz           Carrots
    1                    Age (deep-fried tofu) puff
      1/3                Block hard tofu
    5                    Green beans
    2       tb           Sesame oil
    1       c            Dashijiru (soup stock)
    3       tb           Shoyu (soy sauce)
    2       tb           Sake
    2       tb           Mirin
    1       t            White sesame seeds
                         -- lightly sauteed
                         Seven pepper -- to taste
                         - (Shichimitogarashi)
   A.)   Rinse the hijiki in a fine-mesh 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 fine-mesh 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
   1/2-inch-long 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 seven-taste pepper to
   Source: The Folk Art of Japanese Country Cooking, by
   Gaku Homma Typed for you by Karen Mintzias
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