Hijiki Toriniku Nimono (ヒジキ鶏肉煮物) is a traditional Japanese simmered dish that features hijiki seaweed and chicken as the main ingredients. The dish is rich in flavor and packed with nutrition, often served as a side dish in Japanese meals. Hijiki is a type of edible seaweed with a distinct, slightly earthy flavor, while toriniku (鳥肉) refers to chicken, commonly chicken thighs in this recipe, which add tenderness and richness to the dish.

Key Ingredients:

• Hijiki Seaweed (ひじき): Hijiki is a dark, finely shredded seaweed commonly used in Japanese cooking. It has a firm, almost crunchy texture when rehydrated and a mild, earthy flavor that absorbs the broth it’s cooked in. Hijiki is highly nutritious, rich in fiber, iron, calcium, and magnesium, making it a popular addition to Japanese dishes.
• Chicken (Toriniku, 鶏肉): Usually chicken thighs are used in this dish for their tender and juicy texture, though chicken breast can also be used for a leaner option.
• Dashi Stock (だし): This is the foundational stock in many Japanese dishes, made from ingredients like bonito flakes and kelp. It imparts a savory umami flavor to the dish.
• Soy Sauce (醤油): Adds saltiness and umami flavor.
• Sugar (砂糖): A small amount of sugar is used to balance the savory flavors with a subtle sweetness.
• Mirin (味醂): A sweet rice wine that adds sweetness and depth to the broth.
• Sake (酒): Adds a hint of sweetness and removes any strong chicken aroma.
• Sesame Oil (ごま油): Used to sauté the chicken and vegetables, giving the dish a hint of nuttiness.

Preparation Steps (in more detail):

1. Soak the Hijiki Seaweed:

   • Dried hijiki seaweed needs to be soaked for at least 30 minutes to rehydrate. After soaking, it will expand and become soft. Make sure to rinse it thoroughly under cold water to remove any dirt or impurities.

2. Chicken Preparation:

   • Chicken thighs are typically cut into bite-sized pieces. You can remove the skin if you prefer a leaner dish, but keeping the skin adds flavor and richness. The pieces are sautéed in sesame oil to develop a bit of color and enhance their flavor before the simmering process.

3. Vegetable Preparation:

   • The carrot is peeled and sliced into thin strips (matchsticks). This helps it cook quickly and evenly, blending well with the other ingredients.
   • The abura-age (deep-fried tofu) is sliced into strips. It adds a soft texture and absorbs the flavors of the broth.

4. Cooking:

   • After sautéing the chicken, the hijiki, carrots, and abura-age are added to the pan. You’ll stir-fry them briefly to mix everything together before adding the broth ingredients.

5. Simmering:

   • Once the broth (dashi, soy sauce, mirin, sake, and sugar) is added, the dish is brought to a boil and then simmered over low heat. This slow cooking process allows all the flavors to meld together, infusing the hijiki and chicken with the savory sweetness of the broth. The simmering process takes about 20 minutes, until the chicken is cooked through and tender.

6. Serving:

   • The dish is typically served in a bowl, hot, with a sprinkling of sesame seeds or scallions as garnish. It’s often paired with steamed rice, creating a well-rounded and nutritious meal.

Nutritional Benefits:

• Hijiki Seaweed is rich in minerals like calcium and iron, which are important for bone health and blood circulation. It also contains dietary fiber, which aids digestion.
• Chicken provides protein, which is essential for muscle repair and growth.
• Carrots add a boost of vitamin A, which is great for vision and skin health.

Variations & Tips:

• You can add other vegetables like shiitake mushrooms or snow peas for added flavor and texture.
• If you prefer a spicier dish, you can add a small amount of chili pepper or gohan-dashi (Japanese rice seasoning) for extra kick.
• For a vegetarian version, simply omit the chicken and add tofu or tempeh as a protein substitute.

How to Serve:

• This dish is often served as part of a Japanese meal alongside other sides like rice, miso soup, or pickled vegetables (tsukemono). It’s a comforting and hearty dish, perfect for cold weather or when you want a simple, nutritious meal.