ひじき煮の思い出 #shorts

ひじき煮の思い出 #shorts

The taste of memories. Let’s start cutting the carrots. I want to keep their shape as much as possible, so I peeled them thickly. Cut into sen-roppon (very fine julienne), fry it, use coarsely minced pork scraps, and flavor with sesame oil. Lightly stir-fry the fried tofu (aburaage), then add and stir-fry the carrots. Next, add hijiki seaweed and stir-fry together. Add sugar, mirin, and soy sauce, then cook until the liquid evaporates and the flavor is just right. Let’s eat! Mmm, delicious. I’ve loved this hijiki rice since I was a kid. It really brings back memories. Personally, I prefer it a bit on the sweet side. Reducing the sugar, adding more soy sauce, or a little extra dashi can also make it taste great. This is what to do with leftover carrots: peel the carrots and cut the peel into thin strips. Lightly sauté in olive oil, season with salt and pepper. Add wine and cheese, cover with a lid, turn off the heat, and let it steam. This is salted kinpira. Let’s eat! Of course, it’s delicious. Try simmering hijiki, too!

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私はこの、ひじき煮を食べて成長した。　いつも食卓にはこの、甘辛く煮たひじきがあった。

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