Eat for Eight Bucks: Sweet Edamame with Hijiki

[Photograph: Robin Bellinger]

Shopping List

2 tablespoons (1/4 ounce) hijiki: $2.00
10-ounce package frozen edamame: $3.00
1 carrot: $0.25
Scallions: $0.50
Small piece fresh ginger: $0.50
1 cup uncooked rice: $1.00

Pantry items: Oil, brown sugar, salt.

Total cost (for 3 portions): $7.25

When searching for a partner for my Memorial Day ribs, I decided to try Madhur Jaffrey's soybeans with brown sugar as an interesting alternative to baked beans. The only thing they ended up having in common with the humble brown staple was a distinct sweetness, but the convenience of frozen edamame and excitement of eating seaweed will bring them to my table again, next time in a starring role atop white rice.

This simple and unusual supper is a great way to add some seaweed to your diet. Hijiki is mildly but distinctly flavored and can be quite expensive. I buy small amounts from a bulk grocer when I need it, but if you must buy a little bag containing four times as much as you need for this recipe, you can toss the leftovers into slaw all summer long--no need to soak the hijiki first. If you'd rather use a cheaper sea vegetable to get your feet wet, I think arame would be a reasonable substitute. In a pinch, you could omit the seaweed altogether, but you'll lose some flavorful, textural, nutritional oomph in that case.


Sweet Edamame with Hijiki

About the author: Robin Bellinger is a freelance editor and shameless cookie addict. She lives in San Francisco and blogs about what she feeds her husband and her daughter at home*economics.

Eat for Eight Bucks: Sweet Edamame with Hijiki

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About This Recipe

Yield:3

Ingredients

  • 2 tablespoons hijiki
  • 1 10-ounce package frozen edamame, shell-off
  • 2 tablespoons peanut or canola oil
  • 1 carrot, peeled and cut into small dice
  • 2 scallions, white and green parts, sliced thin
  • 1 tablespoon very finely chopped fresh ginger
  • 2 tablespoons brown sugar
  • Salt

Procedures

  1. 1

    Put the hijiki in a 1 quart bowl half full of warm water and soak for 30 minutes. (It will plump up a bit during soaking.) At the end of the half hour, lift the seaweed from the water, leaving behind any grit, and set in a colander to drain while you proceed.

  2. 2

    Cook the edamame according to package instructions and then drain.

  3. 3

    Heat the oil in a medium saucepan over medium high heat. When it is hot, turn the flame to medium, add the carrots, scallion, and ginger, and stir for a minute. Then add the edamame, hijiki, sugar, 1 cup water, and 1/2 teaspoon salt. Bring to a simmer and then simmer, partially covered, over low heat for about 30 minutes, until almost all of the liquid has cooked off and the beans are very tender. Taste for seasoning and serve with white rice.

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