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Hijiki Seaweed Salad

Name: Hijiki Seaweed Salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: ½ cup dried hijiki seaweed (1 oz; increases tenfold after rehydration; I usedmehijiki(芽ひじき), the small, soft “buds“ of the hijiki plant; you can also use the long and chewy “stems” callednagahijiki(長ひじき), which are less commonly found in the US); 4 cups water (for soaking); 2 aburaage (deep-fried tofu pouch) (1.4 oz, 40 g; you can substitute crispy fried tofu cubes from an Asian grocery store, but blanch them first to remove the excess oil); 3 oz konnyaku (konjac) (⅓ konnyaku block; optional); 3 oz carrot (½–1 carrot); ¼ lotus root (renkon) (1.3 oz, 37 g; pre-boiled; optional); 1 Tbsp neutral oil; 2 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); ⅓ cup shelled edamame (2 oz, 60 g; cooked; optional); For the Seasonings:; ¼ cup mirin; 2 Tbsp sugar (this dish is typically on the sweet side to help preserve it and for better flavor when eaten at room temperature in a bento box; reduce by half, if you‘d like); ¼ cup soy sauce

Prep Time

15m

Cook Time

45m

Total Time

This Hijiki Seaweed Salad is a traditional Japanese dish made with rehydrated hijiki seaweed, aburaage, konnyaku, carrot, lotus root, and edamame, seasoned with mirin, sugar, and soy sauce. It's a sweet and savory salad that's perfect for serving at room temperature in a bento box.

Seaweed

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Recipe Options

Ingredients

Servings: 4

Scale:

Scale

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½ cup dried hijiki seaweed (1 oz; increases tenfold after rehydration; I usedmehijiki(芽ひじき), the small, soft “buds“ of the hijiki plant; you can also use the long and chewy “stems” callednagahijiki(長ひじき), which are less commonly found in the US)

4 cups water (for soaking)

2 aburaage (deep-fried tofu pouch) (1.4 oz, 40 g; you can substitute crispy fried tofu cubes from an Asian grocery store, but blanch them first to remove the excess oil)

3 oz konnyaku (konjac) (⅓ konnyaku block; optional)

3 oz carrot (½–1 carrot)

¼ lotus root (renkon) (1.3 oz, 37 g; pre-boiled; optional)

2 cups dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

⅓ cup shelled edamame (2 oz, 60 g; cooked; optional)

2 Tbsp sugar (this dish is typically on the sweet side to help preserve it and for better flavor when eaten at room temperature in a bento box; reduce by half, if you‘d like)

Hijiki Seaweed Salad

Ingredients

For The Seasonings

Steps

Nutrition Facts

Hijiki Seaweed Salad

Ingredients

For The Seasonings

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts