Hijiki Seaweed Salad

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)

Seasonings:

• ▢¼ cup mirin (4 Tbsp)
• ▢2 Tbsp sugar (reduce the amount in half if you like; Hijiki Salad is typically on the sweet side for a preserving purpose. Especially when packing it in a bento box, it tastes better as we eat it at room temperature)
• ▢¼ cup soy sauce (4 Tbsp)

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.

NUTRITION

Calories: 128 kcal · Carbohydrates: 17 g · Protein: 5 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Sodium: 520 mg · Potassium: 189 mg · Fiber: 3 g · Sugar: 8 g · Vitamin A: 3560 IU · Vitamin C: 8 mg · Calcium: 84 mg · Iron: 1 mg

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