Side Dishes

Steamed Tofu & Chicken Roll with Hijiki

Name: Steamed Tofu & Chicken Roll with Hijiki
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 150 g Tofu; 50 g Soaked shiitake mushrooms; 100 g Chicken breast; 50 g Hijiki seaweed (tot); 10 g Perilla leaves; 5 g Sesame oil; 10 g Green onion, minced; 10 g Minced garlic; 5 g Crushed sesame seeds; 2 g Sugar; 3 g Lemon juice; 0.5 g Soy sauce; 2 g Vinegar

두부말이찜

A savory roll of mashed tofu, shiitake and chicken breast wrapped around perilla leaves and hijiki, steamed and sliced, then drizzled with a tangy lemon sauce. A sour lemon sauce replaces salt to lower the sodium.

📝 Step-by-Step Instructions

Mash the tofu and squeeze dry in cheesecloth. Squeeze the soaked shiitake dry and chop. Finely mince the chicken breast.

Steamed Tofu & Chicken Roll with Hijiki — step 1

Knead the tofu, shiitake and chicken with the seasoning.

Steamed Tofu & Chicken Roll with Hijiki — step 2

Blanch the hijiki and chop it.

Steamed Tofu & Chicken Roll with Hijiki — step 3

Brush foil with sesame oil, spread the mixture on it, layer perilla leaves and hijiki on top and roll up like kimbap.

Steamed Tofu & Chicken Roll with Hijiki — step 4

Poke holes in the foil and steam for 10–15 minutes in a hot steamer.

Steamed Tofu & Chicken Roll with Hijiki — step 5

When cool, slice and drizzle lightly with the lemon sauce.

Steamed Tofu & Chicken Roll with Hijiki — step 6

📊 Nutrition Facts (per serving)

250.6Calories (kcal)

19.4 gCarbs

1.64 gProtein

5.51 gFat

90.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.