Sesame sweet potato saute with hijiki

December 27, 2006 at 1:28 pm (Japanese, Root vegetables, Starches, The Vegan Gourmet, unrated, Vegetable dishes)

This recipe is from the Vegan Gourmet 2nd edition.

Ingredients

• 1/3 cup dried hijiki seaweed (about 1/3 ounce)
• 1 tsp. raw sesame seeds
• 1 1/4 pounds red-skinned sweet potatoes (about 2 large)
• 2 tsp. canola oil
• 2 tsp. dark sesame oil
• pinch salt
• pinch cayenne
• 2 Tbs. low-sodium soy sauce
• 2 Tbs. mirin
• 2 green onions, minced

1. Rinse the hijiki briefly under cold running water, then place it in 2 cups of warm water and soak for 30 minutes.  Lift the hijiki from the water, rinse it again, and drain well.
2. Meanwhile, toast the sesame seeds until lightly browned and aromatic.
3. Peel the sweet potatoes, cut them crosswise into 1/4-inch slices, then cut the slices into 1/4-inch strips.  Heat the oils together over medium heat in a heavy bottomed skillet or wok with a tight-fitting lid.  When the oil is hot enough to sizzle a piece of sweet potato, add the sweet potato strips to the pan along with the salt and cayenne, and stir.  Saute, stirring frequently, for 5 minutes.  Add the hijiki and continue to saute, stirring frequently, for 3 minutes.
4. Meanwhile, combine the soy sauce and mirnin with 1/4 cup water in a small bowl.  Add the mixture to the pan and immediately cover.  Reduce the heat to low and cook for 4 minutes.  Remove the lid, increase the heat to medium-high, and cook, stirring constantly, until almost all the liquid is gone and the sweet potates are fork-tender, about 2-3 minute.  Transfer to a warmed bowl and serve hot, sprinkled evenly with the green onions and toasted sesame seeds.

My notes:

I liked the combination of the sweet potatoes and hijiki, but my sweet potatoes were undercooked. I don’t know if I cut them too thick, or if they just need to steam longer.  Also, I would have liked more toasted sesame seeds.