Prep 20 mins
Cook 20 mins
Hijiki is a delicious sea vegetable with a distinctive earthy flavor that really complements the sweet potato's flavor. From Lesley Downer's "Japanese Vegetarian Cooking", 1986.
- 1 lb sweet potato
- 1⁄4 cup hijiki seaweed
- 2 tablespoons vegetable oil
- 2 teaspoons light soy sauce
- 2 teaspoons sugar or 2 teaspoons honey
- 2 teaspoons sake or 2 teaspoons mirin
- 2 tablespoons sesame seeds, toasted (white or black)
- Scrub the sweet potato and cut into matchsticks. Soak for a few minutes in cold water.
- Break the hijiki into short lengths and soak in water to cover. Drain the sweet potato and pat dry.
- Heat the oil in a medium saucepan, add the sweet potato, and saute for a few minutes. Drain the hijiki, reserving the soaking water, and squeeze out the excess liquid. Add to the sweet potato and toss lightly so that all the surfaces are coated with oil.
- Blend 1 cup of the reserved hijiki soaking water with the soy sauce, sugar or honey, sake or mirin, and pour over the sweet potato-hijiki mixture. Cover, lower the heat, and simmer for 7 to 8 minutes or until the sweet potato is cooked. Uncover and cook for 2 minutes over medium-high heat to reduce the liquid. Stir well, then drain the vegetables and stir in the sesame seeds.
- Serve hot or at room temperature, in small mounds in the center of small, deep bowls.