Lunch · 30 min · japanese

Hijiki no Nimono

A Japanese lunch built around dried hijiki and carrot — on the table in 30 minutes. The macros do the talking: 20g protein, 12g carbs, and 12g fat in every 222-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 oz Dried hijiki
• 1 Carrot
• 2 Fried tofu pouches
• 0.5 cup Edamame
• 1.5 cups Dashi
• 2 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sugar
• 1 tsp Sesame oil

Steps

1. Soak the hijiki in cold water 20 minutes until it expands dramatically; rinse well.
2. Julienne the carrot and slice the tofu pouches into thin strips. The small, even cuts are what make nimono elegant.
3. Simmer the dashi, soy, mirin, and sugar, then add the hijiki, carrot, tofu, and edamame. Cover with a drop-lid and cook 15 minutes.
4. Uncover and cook 5 minutes more until the liquid nearly disappears and everything glistens.
5. Finish with sesame oil off the heat. Serve warm or at room temperature — a bento-box staple for good reason.

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