Simmered Chickpeas and Hijiki, No Mirin, No Aburaage


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.

No Aburaage in Finland

Of course, you can’t buy Aburaage, fried tofu in Finland. Thanks to the sushi boom, you can find flavored ones for inari. So I make my own.
Aburaage - Thin Sliced Fried Tofu
Aburaage is deep-fried thin sliced tofu. It’s good to eat with soy sauce and ground ginger, also a good ingredient for many recipes!

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.

Oil is not recognized as a taste yet, but I believe it will be in the near future. The oil receptors on the tongue have been found. And we feel salty and oily foods like French fries are tasty, so oil is a taste.
3 Types of Seasonings! Know Them and Cook Easier
What is seasoning? Why do we need seasoning? Seasoning makes food delicious. If you know more about seasoning, it helps your cooking a lot!

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

We can buy boiled soybeans in Japan. We don't have it abroad, so I made simmered hijiki with chickpeas. I add mushrooms instead of Aburaage.
Prep Time0 mins
Cook Time15 mins
Servings2 people
  • 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
Electronic scales
Measuring spoon
Measuring cup
Cutting board
Frying pan
Silicone spatula for frying
  • 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.
Oil is part of the taste. Don’t forget to add it.
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