Hijiki & Soybean Simmer
Hijiki seaweed simmered with soybeans and carrot. Mineral-rich, savory-sweet, and loaded with fiber.
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Join HomecookedIngredients
- 40 g Dried wakame
- 300 g Soybeans
- 1 Carrot
- 1 tbsp Toasted sesame oil
- 2 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 Fried tofu pouches (optional)
- 1 Kombu (dried kelp) (optional)
- 1 tbsp Mirin (optional)
Method
- Soak the seaweed until soft, 8 minutes, then drain; julienne the carrot and slice the aburaage.
- Fry the seaweed and carrot in the sesame oil for 2 minutes.
- Add the soybeans, kombu-water, soy, and mirin and simmer until the liquid is nearly gone, 15 minutes.
- Serve warm or at room temperature.
About Hijiki & Soybean Simmer
Hijiki & Soybean Simmer is a Japanese lunch or dinner that comes together in about 30 minutes and serves 3.
Hijiki & Soybean Simmer: frequently asked questions
Is Hijiki & Soybean Simmer gluten-free?
As written, no — it contains Japanese soy sauce (koikuchi shoyu). You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Hijiki & Soybean Simmer take to make?
About 30 minutes start to finish, but only around 4 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Hijiki & Soybean Simmer?
The core ingredients are essential, but you can leave out fried tofu pouches, kombu (dried kelp), mirin — they're optional and mainly there for extra flavor or finish.
How many servings does Hijiki & Soybean Simmer make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.