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Side Dish

Hijiki Salad

This refreshing Japanese hijiki salad features rehydrated hijiki seaweed simmered with carrots and fried tofu. A savory dressing with soy sauce and mirin creates a balanced, umami-rich side dish. It's a healthy and flavorful addition to any meal.

An original recipe by Forkin

Total time
45 min
Serves
4
Difficulty
Medium
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Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Hijiki Salad

Mise en place

Ingredients

Measurements

Converted for display; the recipe amounts stay equivalent.

  • 20 gdried hijiki seaweed, rehydrated
  • 1 pcscarrot, julienned
  • 3 pcsfried tofu puff, thinly sliced
  • 1 cupwater
  • 3 tbspsoy sauce
  • 2 tbspmirin
  • 1 tspsugar
  • 0.5 tspsesame oil

Equipment

saucepan · bowl · knife · cutting board

The method

Step by step

  1. 1

    Place the dried hijiki seaweed in a bowl and cover with plenty of cold water.

    Cook’s note: Ensure the hijiki is fully submerged, as it will expand significantly.

  2. 2

    Let the hijiki rehydrate for 10-15 minutes, or until it has softened and expanded.

    About 15 min

  3. 3

    Drain the rehydrated hijiki thoroughly and rinse it under cold running water.

    About 1 min

    Cook’s note: Rinsing removes any residual grit or saltiness.

  4. 4

    Gently squeeze out any excess water from the hijiki and set aside.

  5. 5

    In a medium saucepan, combine the water, soy sauce, mirin, and sugar.

  6. 6

    Bring the liquid to a simmer over medium heat, stirring until the sugar dissolves.

    About 2 min

  7. 7

    Add the rehydrated hijiki, julienned carrot, and thinly sliced fried tofu puffs to the simmering liquid.

  8. 8

    Reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until most of the liquid has been absorbed and the vegetables are tender.

    About 15 min

    Cook’s note: Stir occasionally to ensure even cooking.

  9. 9

    Remove the saucepan from the heat and stir in the sesame oil.

  10. 10

    Allow the salad to cool to room temperature before serving.

    About 10 min

    Cook’s note: Hijiki salad is traditionally served chilled or at room temperature.

Keep it good

Storage

Store leftover hijiki salad in an airtight container in the refrigerator.

Reheating

This salad is best enjoyed cold or at room temperature; reheating is not recommended.

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