Hyoboshi no Nimono (Simmered Dried Purslane)

Quick answer

Total time: 70 min
Level: Medium
Servings: 5 servings
Ingredients: 10

About this dish

Hyoboshi no nimono is a preserved-vegetable side dish from Yamagata.

Purslane that was blanched and sun-dried in summer is gently rehydrated overnight in winter, then stir-simmered with shirataki, carrot, and fried tofu in a sweet soy seasoning. The dish grew from the drying and salting culture of snowy Murayama and Okitama, where households had to secure food before fields disappeared under winter snow. Dried purslane has a light chew and concentrated green aroma rather than the fresh plant's acidity. Heating it from cold water to one boil, leaving it overnight, and changing the water 2 to 3 times the next day softens the stems evenly and clears stale flavors.

Ingredients (5 servings)

Ingredient	Amount	Unit
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

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Control

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

Heat

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

Control

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

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Commercial summer-dried purslane rehydrated overnight under refrigeration
Finish cue: When the purslane stems are tender with a light chew and almost no liquid remains, turn off the heat.
Avoid this: Do not identify wild purslane for this recipe; use 30g commercially produced edible hyoboshi.
Storage and reheating: Rehydrate the dried purslane overnight at 4C or below and discard that water.