Hijiki Seaweed Salad
I call it ‘salad’ but this is a simmered dish and usually served at room temperature. Hijiki Seaweed Salad can be made ahead of time and serve as a side. It is also a popular food included in a bento box.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20g (0.7oz) dried hijiki ((note 1) soaked in 1L (2pt) water for 1 hour)
- 2 aburaage ((fried thin tofu) (note 2))
- 80g (2.8oz) carrot (cut into matchsticks, 3cm (1¼") long, 3mm (⅛") wide)
- 40 g (1.4oz) frozen edamame beans ((note 3))
- 2 tbsp sesame oil
- 150ml (2.7oz) dashi stock
- 2 tbsp soy sauce
- 1.5 tbsp sugar
- 1 tbsp sake
Instructions
- 1
Drain rehydrated hijiki using a sieve and rinse few times. Drain.
- 2
Pour 2 cups of hot water over aburaage to remove excess oil, then squeeze water out. Cut each aburaage in half lengthwise, then cut into 5mm (3/16") wide strips crosswise.
- 3
Boil frozen edamame for few minutes and drain.
- 4
Add sesame oil to a sauce pan and heat over high heat. Add carrot and sauté for 30 seconds.
- 5
Then add hijiki and sauté for 30 seconds to 1 minute. Add aburaage and sauté for another 30 seconds.
- 6
Add the Flavouring ingredients and mix. Reduce the heat to medium and cook for 7-8 minutes until most of the liquid evaporates. Toss the pot few times while cooking so that the ingredients get coat with sauce evenly.
- 7
Add edamame and mix, then turn the heat off.
- 8
Serve in a large bowl to share or individual small bowls.