Hijiki With Sweet Potatoes

Cooking Instructions

Rinse off the hijiki quickly under cold running water. Put it to soak in 4 cups of warm water for 30 minutes. Lift the hijiki out of the water, leaving all the grit behind. Rinse it off again.

Peel the sweet potato and cut it crosswise at a slight diagonal into 1/4-inch-thick slices. Now cut these slices into 1/4-inch-thick strips.

Heat the oil in a skillet over medium heat. Add the sweet potatoes. Stir and fry for about 2 minutes. Add the hijiki. Stir and fry for another half minute. Add the dashi, salt, sugar, mirin, and soy sauce. Bring to a simmer. Cover, lower heat and simmer 4 minutes. Uncover, turn the heat up a bit and boil away most of the liquid, stirring gently as you do so. This last step should only take you a few seconds. Sprinkle the sesame seeds over the top.

Wine Pairing(s)

Ben Glaetzer 'Amon-Ra' Shiraz

Piero Busso 'Mondino' Barbaresco

Ioppa Ghemme

Mr. Riggs Shiraz

Pemberton 'Picardy' Shiraz

Parusso Bussia Vigna Rocche

Marchese di Gresy Martinenga Nebbiolo

Guiseppe Rivetti Vursu Vigneto Starderi

Domenico Clerico Arte

Dominco de la Peseta Crianza