Hijiki with Sweet Corn and Green Beans
1/4 cup hijiki, washed
1 ear of fresh corm
1/2 cup green beans, cut into slender diagonals
1 Tbsp corn or toasted sesame oil (optional)
Soak the washed hijiki for 5 minutes. Cut the hijiki in bite-sized pieces.
Heat a skillet. Oil or water saute hijiki for a few minutes.
Add water to half cover hijiki, cover and simmer for 20 to 25 minutes (until soft).
Layer the corn and beans on top of the hijiki and add a very small amount of shoyu, cover and simmer another 5 minutes.
Remove the cover and cook away almost all remaining liquid. Gently stir the hijiki and vegetables together and place in a serving dish.
Use other ingredients such as lotus root, fresh or fried tofu, dried tofu, daikon, roasted sesame or sunflower seeds, or tempeh, adding to the hijiki at the necessary time for proper cooking.
Michio and Aveline Kushi