How to Make Hijiki Seaweed Salad

Ingredients

• ½ cup dried hijiki seaweed (1 oz, 28 g; 10 x more after rehydrated)
• 4 cups water (for soaking)
• 2 aburaage (deep-fried tofu pouch)
• 3 oz konnyaku (konjac) (⅓ konnyaku, 84 g; optional)
• 3 oz carrot (½-1 carrot, 85 g)
• ¼ lotus root (renkon) (1.3 oz, 37 g; pre-boiled; optional)
• 1 Tbsp neutral-flavored oil (vegetable, 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

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

Directions

Gather all the ingredients.

1. Soak dried hijiki in 4 cups of water for 30 minutes.
2. Drain to a large fine sieve and wash under the running water.
3. 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.
4. 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.
5. Cut the carrots into julienne pieces.

Cut the lotus root into thin pieces.

1. Heat oil in a medium pot over medium heat. Add carrot and lotus root and cook until they are coated with oil.
2. Add the hijiki, then konnyaku and aburaage. Mix all together.

Add the dashi and let it boil.

1. Add all the seasonings and mix well. Cook covered on medium-low heat.

After 30 minutes, add the edamame.

1. Cook uncovered to reduce the sauce until you see the bottom of the pan.

To Store

1. 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.

Notes

It might be hard to find optional ingredients. In that case, replace them with other ingredients you like.