Name: Hijiki Seaweed Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1/2 cup dried hijiki seaweed; 2 cups water for soaking seaweed; 1 tablespoon vegetable oil; 1 medium carrot, julienned into thin strips; 1/2 cup sliced shiitake mushrooms; 1/4 cup thinly sliced onion; 1/2 cup firm tofu, diced into small cubes (optional); 3 tablespoons soy sauce; 2 tablespoons mirin (sweet rice wine); 1 tablespoon sugar; 1 teaspoon sesame oil; 1 tablespoon toasted sesame seeds

Instructions

Prepare the seaweed

Place dried hijiki seaweed in a large bowl and cover with cold water. Let soak for about 15 minutes until softened and expanded. Drain thoroughly and rinse several times under cold water to remove any sand or salt.
Sauté the vegetables

Heat vegetable oil in a medium saucepan over medium heat. Add onions and cook until translucent, about 2 minutes. Add carrots and shiitake mushrooms and continue to sauté for another 3 minutes until vegetables begin to soften.
Add seaweed and seasonings

Add the drained hijiki to the saucepan along with the diced tofu if using. Pour in soy sauce, mirin, and sugar. Mix well to combine all ingredients.
Simmer the mixture

Add 1/2 cup of water to the saucepan, bring to a simmer, then reduce heat to low. Cover and cook for about 15 minutes, or until most of the liquid has been absorbed and the vegetables are tender.
Finish and serve

Remove from heat and drizzle with sesame oil. Toss gently to combine. Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve at room temperature or chilled as a side dish.

Hijiki Seaweed Salad

Ingredients

Instructions

Nutritional Information