Hijiki Salad (Japanese Seaweed and Vegetable Salad)

Ingredients

• •1 oz dried hijiki seaweed
• •1 medium carrot, cut into thin matchsticks
• •1 cup shelled edamame
• •2 pieces aburaage (fried tofu pouch), thinly sliced
• •1 1/2 cups kombu dashi
• •2 tbsp soy sauce
• •2 tbsp mirin
• •1 tbsp granulated sugar
• •1 tsp sesame oil

Directions

1. 1Cover the dried hijiki with cool water and soak 15 minutes, then drain and rinse thoroughly.
2. 2Heat sesame oil in a saucepan and cook carrot for 2 minutes.
3. 3Add hijiki, edamame, and aburaage and stir for 1 minute.
4. 4Pour in dashi, soy sauce, mirin, and sugar and bring to a gentle simmer.
5. 5Cook uncovered for 12–15 minutes until most of the liquid is absorbed.
6. 6Cool to room temperature before serving or refrigerating for packed lunches.

💡 Drain the soaked hijiki very well; excess soaking water dilutes the simmering broth and leaves the final salad bland.

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