Hyoboshi no Nimono (Simmered Dried Purslane)

Name: Hyoboshi no Nimono (Simmered Dried Purslane)
Prep time: 35 min
Cook time: 35 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: commercial dried purslane hyoboshi 30 g; shirataki noodles 100 g; carrot 50 g; aburaage fried tofu 30 g; cooking oil 2 tsp; soy sauce 1 tbsp; sugar 2 tsp; sake 1 tsp; mirin 1 tsp; water for simmering 600 ml

Quick answer

Active time: 70 min
Waiting: See the steps
Level: Medium
Servings: 5 servings
Ingredients: 10

About this dish

Purslane is blanched and dried in summer, then soaked in winter and stir-fried with shirataki, carrot and fried tofu before simmering in soy-based seasoning.

In the snowy Murayama and Okitama areas of Yamagata, wild greens and vegetables were dried this way to eat through the winter. The soaked stems are soft but still have a little give when you bite. The purslane here is commercially made hyoboshi sold for eating, not something picked from a field.

Ingredients

servings

IngredientAmount

commercial dried purslane hyoboshi

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Instructions

6 steps

1

Do not identify wild purslane for this recipe; use 30g commercially produced edible hyoboshi.

Rinse several times to remove dust, place in a pot with cold water, and turn off the heat as soon as it reaches a boil.
2

Keep the hyoboshi submerged, cover the pot, and rehydrate at 4°C or below for 8 to 12 hours.

The next day, discard all water, rinse with fresh cold water 2 to 3 times, and press one stem to confirm it is soft through the center.
3

Cut 100g shirataki into easy lengths, blanch for 3 minutes, and drain.

Julienne 50g carrot. Pour boiling water over 30g aburaage to remove excess oil and cut into thin 3cm strips. Squeeze the rehydrated hyoboshi lightly and cut to 3cm to 4cm.
4

Heat 2 tsp oil in a wide pan over medium heat.

Add hyoboshi, shirataki, carrot, and aburaage and stir-fry for 5 minutes, turning from the bottom until the carrot bends slightly and the greens are evenly coated.
5

Mix 1 tbsp soy sauce, 2 tsp sugar, 1 tsp sake, and 1 tsp mirin and add to the pan.

Pour in the 600ml simmering water until the ingredients are barely covered. Simmer over medium heat for 20 to 25 minutes, stirring occasionally, until almost dry.
6

When the purslane stems are tender with a light chew and almost no liquid remains, turn off the heat.

Rest for 10 minutes, serve warm, and refrigerate leftovers at 4°C or below within 2 hours for use within 3 days.