Hijiki & Tofu Hot Pot with Honjozo Broth
A deeply comforting Japanese stew featuring tender tofu and sea vegetables simmered in a traditional honjozo sake-infused broth, embodying true Kyoto culinary heritage. This japanese-inspired vegetarian ready in about 50 minutes pairs dried hijiki seaweed, block (14 oz) firm tofu, kombu dashi stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp dried hijiki seaweed
- 1 block (14 oz) firm tofu
- 4 cups kombu dashi stock
- 1/4 cup sake
- 2 tbsp mirin
- 3 tbsp soy sauce
- 4 large shiitake mushrooms
- 1 medium carrots
- 3 stalks green onions
- 1 tsp sesame oil
Instructions
- Step 1: Rinse dried hijiki under cold water, then soak in 1 cup warm water for 20 minutes; drain and squeeze dry. Cut firm tofu into 1-inch cubes and gently pan-fry in 1 tsp sesame oil until golden on all sides.
- Step 2: Slice shiitake mushrooms and carrots into thin rounds. Thinly slice green onions, separating white and green parts.
- Step 3: In a pot, combine kombu dashi stock, sake, mirin, soy sauce, and drained hijiki. Bring to a gentle simmer over medium heat, then add mushrooms and carrots.
- Step 4: Simmer uncovered for 15 minutes until vegetables are tender and flavors meld. Add tofu cubes and white parts of green onions; simmer 5 more minutes until tofu is heated through.
- Step 5: Stir in green onion tops and serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hijiki & Tofu Hot Pot with Honjozo Broth take to make?
Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hijiki & Tofu Hot Pot with Honjozo Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried hijiki seaweed from drying out.
Can I substitute ingredients in Hijiki & Tofu Hot Pot with Honjozo Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hijiki & Tofu Hot Pot with Honjozo Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hijiki & Tofu Hot Pot with Honjozo Broth?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
