Satsumaage Hijiki Nimono

A friend gave me some Satsuma-age fish cakes and the brilliant idea of making nimono of the cakes with some hijiki. I added some carrots and made the dish as we usually do using the fish cakes instead of abura-age (thin, deep-fried tofu). We loved this dish and will be making it again and again.

Hijiki is one of the dried sea vegetable that is always in our pantry. But we have fallen into the a rut with always making the same dish, simmered hijiki.

In the photo I've left one of the Satsuma-age cakes uncut so it will be easy to recognize in the market. It comes in different shapes, but this is a popular one. It sometimes is in the freezer section if you are shopping at an Asian market outside of Japan. Just let it defrost in the fridge.

30 grams hijiki
2 slices Satsuma-age (deep-fried fish cakes)
100 grams carrots, julienned

broth:
2 Tbsp. sake
1 Tbsp. sugar
2 Tbsp. soy sauce
2 Tbsp. mirin
salt to taste

Rehydrate the hijiki in water for 5 minutes. Then quickly blanch in boiling water and strain. Julienne the carrots and Satsuma-age fish cakes. It may be best to cut the fish cakes in half once before julienning.

In a saute pan simmer the hijiki, Satsuma-age, and carrots until the carrots start to soften. Then add the sake, sugar, soy sauce, mirin, and salt to taste to the pan. Put a lid on the pan and simmer for about ten minutes or until the vegetables are cooked. Be careful to watch the pan so that the sauce does not evaporate completely. If the carrots do not soften, add a small amount of water or dashi and continue to cook.

Serve at room temperature. Will keep in the fridge for about five days.