I haven't been cooking as much as usual lately, but last night I wanted something more than pasta and sauce from a jar. After a bit of dithering, I decided to have some hijiki. What I ended up doing was my usual recipe for braised hijiki but I used somen noodles rather than abura-age. I just put the dry somen into the pan and let it braise along with the hijiki. The noodles did a good job of soaking up the sweet shoyu broth (somen noodles are normally cooked by letting them steep in broth, rather than boiling them separately). In the end, the noodles probably gave the dish more body than it normally has; not a bad thing on an evening when a spring sleet storm was clattering on the windows. Then again, a sleety evening probably calls for mizore nabe.
The next time I try this braised hijiki variant, I might zap it with a bit of pepper sherry to add just a bit of heat to the broth's sweetness. I suspect that might be a good combination.
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