Soybean Substitute is Chickpeas
When I wanted to eat Nimame, sweet and soy simmered soybeans, I would have to go through the long process of first finding soybeans, soaking them in water overnight, and then boiling them. I can’t wait it.
So, when I thought of other beans that suits for Nimame, chickpeas came to mind.
I’d like to eat them in other ways besides hummus. But when I look the recipes, the main things I find are salads, soups, and curries. That’s not the kind of thing I’m looking for, so I made this simmered hijiki and Nimame with chickpeas.
No Aburaage in Finland
But of course, if I use it, it will run out. And I feel like using it especially when it has run out.
Since I didn’t have aburaage, fried tofu, I added mushrooms to add umami, and a little bit of olive oil to add the taste of oil.
So, if you don’t use any oil at all because you want to be healthy, you will feel like you are missing something. Adding just a little bit of oil will give you a satisfying taste.
Simmered Chickpeas and Hijiki, No Mirin, No Aburaage
- hijiki (dried) 10 g
- chickpeas (boiled) 150 g
- carrot 50 g
- mushroom (Your choice) 50 g
- soy sauce 2 Tbsp
- brown sugar 1 Tbsp
- dashi powder 1 Tbsp
- olive oil 1 Tbsp
- water 100 mL
- Put the hijiki in a bowl and pour in hot water to soak.
- Drain in a colander.
- Cut carrots and mushrooms into thin strips about 3cm long.
- Put all the ingredients in a frying pan.
- Cover with a lid and place over medium heat.
- When the carrots are tender, remove the lid and let the water evaporate, stirring occasionally.