World Flavors Cookbook

Hijiki Salad

A traditional Japanese side dish of simmered hijack seaweed with carrots, tofu skin, and soybeans in a savory-sweet dashi broth.

Cuisine: Japan

Ingredients

• 30g dried hijiki seaweed
• 1 carrot, julienned
• 1 block aburaage (tofu skin)
• 1/2 cup cooked soybeans
• 1 cup dashi, 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp mirin

Instructions

1. Rehydrate hijiki in water for 20 minutes; drain.
2. Sauté carrot and aburaage in a little oil.
3. Add hijiki and soybeans.
4. Add dashi and seasonings; simmer until liquid is reduced.