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–+ servings

Japanese Hijiki Seaweed Salad (Hijiki no Nimono)

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Author Yuto Omura
Servings 8 side portions

Ingredients 
 

  • 20 g dried hijiki seaweed
  • 100 g boiled soybeans (canned)
  • 75 g carrot
  • 1 chikuwa fishcake (Japanese fishcake) omit for plant-based diets
  • 1 dried red chili pepper thinly sliced
  • 10 snow peas
  • 1 tbsp toasted sesame oil
  • 2 tbsp sake
  • 1 tbsp sugar
  • 1 tbsp mirin
  • 2 tbsp Japanese soy sauce (koikuchi shoyu)
  • 200 ml dashi stock use kombu/shiitake dashi for plant-based diets

Instructions 

  • Add 20 g dried hijiki seaweed to a bowl of cold water and leave to soak while you prepare the other ingredients. Start boiling a small pot of water.
    dried hijiki seaweed soaking in a metal mixing bowl filled with water
  • Pour 100 g boiled soybeans through a colander to drain.
    draining liquid from boiled soybeans
  • Peel and julienne 75 g carrot (thin strips), and thinly slice 1 chikuwa fishcake and 1 dried red chili pepper.
    julienned carrot and thinly sliced chili on a wooden chopping board
  • Once the water is boiling, add 10 snow peas and blanch for 1 minute.
    blanching snow peas in a small saucepan
  • Turn off the heat and use a mesh spoon to scoop out the snow peas. Run them under cold water to cool them down and cut them diagonally into thirds. Set aside for later.
    Nikujaga: cutting snowpeas on wooden chopping board
  • The hijiki seaweed should be rehydrated by now, so drain the water by pouring them through a fine mesh sieve.
    drained hijiki seaweed in a mesh sieve
  • Heat a large frying pan on medium and add 1 tbsp toasted sesame oil. Once hot, add the hijiki, soybeans, chikuwa and carrot. Stir fry until the carrot is slightly softened.
    stir frying carrot, chikuwa, soy beans and rehydrated hijiki seaweed in a large wok
  • Add 2 tbsp sake, 1 tbsp sugar, 1 tbsp mirin, 2 tbsp Japanese soy sauce (koikuchi shoyu) and 1 dried red chili pepper, and mix until evenly distributed.
    stir fried carrot, hijiki, chikuwa and soy beans with condiments and chopped dry chili
  • Add 200 ml dashi stock and turn up the heat to high. Bring to a boil and then lower to a simmer. Simmer until the liquid is almost gone and stir occasionally.
    hjiki salad simmering in dashi
  • Once the liquid is almost gone, add the snow peas, mix and remove from the heat.
    adding blanched snow peas to simmered hijiki salad at the end of cooking
  • Serve and enjoy!
    Hjiki salad in a white bowl on a white background

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. 
To freeze, wrap individual portions and store in the freezer for up to 1 month. Thaw in the fridge or microwave.