Seriously. I feel like only comfort foods will do the trick... and amazing friends of course :-)
So first of all, I have had like no motivation to cook. But I like refuse to eat fruits, nuts, and yogurt all day, even though I love them, so I got my arse in the kitchen.
My mom has been incredible since the break-up. She's such an amazing woman, and one of her best and her most amazing skills is her ability to heal sadness both with love and food.
So here's to you mom. Of course it will never be as comforting as eating your version, but here is my Hijiki No Nimono, dedicated to you.
Hijiki No Nimono
Japanese Home-Cooking=No Measuring of Ingredients! But here's what you need:
Dried Me-Hijiki Seeweed
Renkon (Lotus Root)
Soy Sauce (about 3 TBSP)
Mirin (about 3TBSP)
Sugar (about 3 TBSP)
*Some other vegetables you can use are burdock, green peppers, shiitake mushrooms, etc.
First: Rehydrate the Hijiki. I didn't know how much the seaweed would grow, so I put about a cup of dried Hijiki in a bowl. It made a lot. Let's just say the end result produced about 4 cups of Hijiki No Nimono.
After about 10 minutes of soaking in water, drain and rinse in a colander.
While the seaweed is soaking, chop up the veggies and abura-age into thin strips.
Here's what abura-age looks like. It's fried tofu skin.
I had made Inari-Zushi a few days prior and had a few Inari Pockets left over, so I used those.
Then, sautée up the hijiki, veggies, and abura-age in some oil in a deep pan.
Add the mirin, shoyu, and sugar and stir well.
Add enough water to cover the Hijiki and simmer for about 20 minutes until the flavors are soaked up and the veggies are tender.
Taste it and see how the flavor is. If you like it sweeter, add more sugar. If it's just lacking flavor in general, add some more soy sauce. Just play with it :-)
Hijiki No Nimono over rice is one of my favorite meals. It's the perfect lonely, one-person meal :-)