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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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Ingredients

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Nutrition Facts

Ingredients

Servings: 4

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Adjust the scaling factor for your recipe. This will modify ingredient quantities accordingly.

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)

Nutrition Facts

Calories

286kcal

14%
Fat

10g

0%
Saturated Fat

1g

0%
Carbohydrates

38g

1%
Fiber

4g

0%
Sugar

13g

0%
Protein

10g

0%
Cholesterol

0mg

0%
Sodium

2,239mg

111%

Percent Daily Values are based on a 2,000 calorie diet.

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