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A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. It is simmered together with a myriad of vegetables in a savory dashi broth. The result is so full of flavor and perfect for meal prep.
Hijiki Seaweed Salad
INGREDIENTS
- ½ cup dried hijiki seaweed (1 oz; 10 x more after rehydrated)
- 4 cups water (for soaking)
- 2 aburaage (deep-fried tofu pouch) (1.4 oz, 40 g; you can substitute it with crispy fried tofu cubes from an Asian grocery store, but blanch them first to remove excess oil)
- 3 oz konnyaku (konjac) (⅓ konnyaku; optional)
- 3 oz carrot (½-1 carrot)
- ¼ lotus root (renkon) (1.3 oz, 37 g; pre-boiled; optional)
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)
- ⅓ cup shelled edamame (2 oz, 60 g; cooked; optional)
- 2 cups dashi (Japanese soup stock; click to learn more) (use kombu dashi for vegan/vegetarian)
INSTRUCTIONS
- Gather all the ingredients.
- Soak dried hijiki in 4 cups of water for 30 minutes.
- Drain to a large fine sieve and wash under the running water.
- Boil water in a small saucepan and pour it over the aburaage. This will remove the excess oil coated on the aburaage. Cut in half lengthwise and slice thinly.
- Add water and konnyaku in a small pot and boil for 3 minutes to remove the smell. It also makes konnyaku absorb flavors more and improves the texture.
- Cut the carrots into julienne pieces.
- Cut the lotus root into thin pieces.
- Heat oil in a medium pot over medium heat. Add carrot and lotus root and cook until they are coated with oil.
- Add the hijiki, then konnyaku and aburaage. Mix all together.
- Add the dashi and let it boil.
- Add all the seasonings and mix well. Cook covered on medium-low heat for 20-30 minutes.
- Add the edamame.
- Continue to cook uncovered to reduce the sauce until you see the bottom of the pan.
To Store
- Store in an airtight container and keep in the refrigerator for up to 3-4 days. You can also freeze it for up to a month.
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