Hijiki Salad

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Hijiki no nimono is a nutritious side dish packed with hijiki seaweed, soybeans and vegetables simmered in a simple dashi broth. The savory and earthy flavor of this dish makes it the perfect side for any Japanese meal or bento!

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Hijiki Salad

Yield

8 servings

Type

Side dish

Time

30 minutes

Level

Easy

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what you'll need:

» dried hijiki seaweed » boiled soybeans » carrot » chikuwa (fish cake) » dried red chili pepper » snowpeas

what you'll need:

» sesame oil » sake » sugar » mirin » soy sauce » dashi stock

Soak hijiki

Submerge the dried hijiki in a bowl of cold water and leave to soak while you prepare the other ingredients.

1

Drain beans

Drain the liquid away from the soybeans or canned beans of your choice.

2

Prepare other ingredients

Wash, peel and julienne the carrot. Thinly slice the chikuwa (not pictured) and dried chili.

3

Blanch snowpeas

Bring a pot of water to a rolling boil and blanch the snowpeas for 1 minute.

4

Cool & cut

Scoop the snowpeas out of the water using a mesh spoon and run them under cold water to cool. Cut diagonally into thirds and set aside.

5

Drain hijiki

Once rehydrated, pour the hijiki through a fine mesh sieve to drain.

6

Stir fry

Heat a pan on medium and add sesame oil. Once hot, add the hijiki, carrot, chikuwa and soybeans. Stir fry until carrot is slightly softened.

7

Season

Add sake, sugar, mirin, soy sauce and dried chili pepper and mix until evenly distributed.

8

Simmer

Add dashi stock and turn up the heat to high. Bring to a boil then lower the heat to simmer. Simmer until the liquid is almost gone, stir occasionally.

9

Add snowpeas

Add the snowpeas and give it a final mix before removing from the heat.

10

Serve

Divide into serving bowls and enjoy!

11

check out FULL RECIPE »

See the full post for more information plus substitutes, additional ingredient ideas and how to store!

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