This is a dish from Buddhist priest and shojin-ryori chef, Genbo Nishikawa, who is the abbot of Torin-in temple in Kyoto. This recipe is a seasonal dish that is enjoyed during late spring when fresh hijiki is available, but it works just fine if you use dried hijiki.
Hijiki no Inarizume
Ingredients (for full descriptions see “Ingredients“):
Momen tofu 120g
Yamato-imo (mountain potato) 30g
Hijiki seaweed 50g (reconstituted with water if dried hijiki is used)
Abura-age (tofu pockets) 4 pieces
Kanpyo 16 pieces 15cms long (calabash gourd shavings reconstituted with water)
Water 2 cups
Dashi stock 1/2 cup (made with konbu and shiitake)
Usukuchi shoyu 2+1/2 Tbsp
Sugar 3 Tbsp
1) Wrap the tofu in a cloth and squeeze firmly, then place the tofu in a suribachi (earthenware mortar for grinding).
2) Peel the yamato-imo, grate it and add it to the tofu. Mix well.
3) Chop up the hijiki and add it to the bowl with the yamato-imo and tofu. Mix lightly.
4) Using a wooden pestle or some such, roll over the abura-age several times, then cut the pieces in half lengthwise.
5) Divide the mixture in the bowl into 8 portions and stuff each of the tofu pockets. Secure by tying the kanpyo in two places. The yamato-imo tends to swell up, so don’t overstuff the pockets.
6) Place the cooking liquid ingredients in a saucepan and bring to a gentle boil. Carefully arrange the rolls in the pot and simmer on a low heat for about 20 minutes
7) Turn off the heat and place the rolls in individual serving dishes. Cut the rolls in half to serve.