Hijiki sea vegetable benefits the thyroid; moistens dryness; helps normalize blood sugar; builds healthy bones and teeth; soothes nerves; supports hormone functions; resolves phlegm; and is mildly diuretic. It is an excellent of calcium, iron, and iodine and is richly supplied in vitamins B2 and niacin.
- 8 oz. gluten-free spiral pasta (or any pasta of your choice)
- 1/2 cup dried hijiki
- 2 cp. lightly steamed green beans or snow peas
- 6-8 finely chopped scallions
- 1 1/2 – 2 cps. carrots, sliced thin
- 1/4 cup chopped parsley
- Toasted sesame oil
- One TB. Tamari or gluten-free soy sauce
- 1/2 cp. Apple juice
- Mirin (rice cooking wine) – optional
- Cook pasta with a pinch of unrefined sea salt according to package directions.
- Rinse and soak hijiki in room temperature water for 30 minutes.
- Heat a small amount of sesame oil in a skillet and sauté hijiki for 3-5 minutes.
- Add carrots and sauté another 3-5 minutes.
- Combine apple juice, tamari and 1/2 cp. water and pour over hijiki. The liquid should almost cover the hijiki. You may need to add a little more.
- Simmer 20-25 minutes covered. Remove lid last 5 minutes, cooking until all liquid is absorbed.
- Sprinkle cooked pasta generously with toasted sesame oil.
- Combine all vegetables, pasta, and hijiki. If the dish needs more flavor, add a little more apple juice and tamari.
Arame and Hijiki can be interchanged in recipes. Arame has a mild taste and hijiki’s flavor is stronger.