Hijiki (Hizikia Fusiforme) is a dark brown sea vegetable that comes packaged in dry form. Once reconstituted, they expand to nearly five times their size. It is packed with calcium, iron, magnesium and roughly 40% fiber. Though originating from the sea, this vegetable has a very well-rounded, earthy flavor.
NOTE: In 2001 the Canadian Food Inspection Agency (CFIA) issued a fact sheet stating this sea vegetable to contain inorganic arsenic levels that exceed tolerable daily intake values. Obviously, consume everything in moderation!
- 2-3 tbs grapeseed oil
- 2 tbs soy sauce
- 2 tbs toasted sesame oil (the difference is this is brown as the “regular” oil is clear and is mostly used for cooking with higher heat)
- 1 tsp evaporated cane sugar
- 1 tbs quinoa ~ soaked in filtered water for about 4 hours then drain and discard the water
- 1/4 cup dried organic hijiki seaweed ~ soaked in filtered water for at least 2 hours then rinsed well, drained, and water discarded
- 3-4 dried shiitake mushrooms ~ soaked in filtered water for about 30 minutes then rinsed well, drained, and water discarded
- 1 small yellow onion ~ peeled, washed, and diced
- 1 medium organic carrot ~ washed and grated or julienned
- 1 small organic beet ~ washed and cut into medium strips
- 1 small organic cucumber ~ washed and cut into small strips
- Sriracha hot sauce ~ optional
- chopped organic green onions ~ optional garnish
- toasted white sesame seeds ~ optional garnish
- In a skillet, heat the grapeseed oil on medium-high and sauté the onions until they are the aromatic brown you like. *Add the shiitakes and hijiki and sauté for about 2 minutes.
- Make a mixture of the soy sauce, sesame oil, sugar, and sriracha. Add it to the skillet.
- Let this simmer on low-medium for about 5 minutes with the lid on. 4
- Add carrots and beets and cook only long enough to achieve an al dente texture. 5
- Remove the skillet from the burner.
- Just before you serve this dish, mix in the cucumber and quinoa (this is done last so the cucumbers remain fresh and crunchy and the quinoa “alive.” 7
- Garnish your serving with chopped scallions and sesame seeds.