Hijiki Salad Recipe

I absolutely love this hijiki salad recipe because it’s a vibrant celebration of textures and flavors, blending the earthiness of seaweed with the crunch of fresh vegetables. Its versatility makes it perfect for any meal, adding a healthy and exotic twist to my dining experience.

I really like the rich blend of flavors and nutritional benefits in this Japanese dish. Soaked hijiki seaweed, bright julienned carrots, protein-rich edamame, and sweet corn make this a salad that packs a delicious nutritional punch.

What really does it for me is the dressing. In this salad, it shines.

Soy sauce, rice vinegar, and toasted sesame oil make for a win of a dressing.

Hijiki Salad Recipe Ingredients

• Dried Hijiki Seaweed: Rich in dietary fiber, it offers a boost of minerals like iron.
• Carrot: Offers a sweet crunch with a dose of beta-carotene and antioxidants.
• Edamame: Provides plant-based protein and is rich in essential amino acids.
• Corn Kernels: Adds sweetness and texture, high in carbohydrates and fiber.
• Soy Sauce: Brings umami flavor while being low in calories, but high in sodium.
• Rice Vinegar: Adds a mild tang, balancing flavors with minimal calories.
• Toasted Sesame Oil: Imparts a rich, nutty flavor and contains healthy fats.

Hijiki Salad Recipe Ingredient Quantities

• 1/2 cup dried hijiki seaweed
• 1 1/2 cups water (for soaking hijiki)
• 1 medium carrot, julienned
• 1/2 cup edamame, shelled and cooked
• 1/4 cup corn kernels, cooked
• 1/4 cup lotus root, thinly sliced (optional)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon mirin
• 1 teaspoon sugar
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon green onions, chopped (for garnish)

How to Make this Hijiki Salad Recipe

1. Wash the dried hijiki seaweed under cold running water for a few seconds. In a bowl, submerge the hijiki in 1 1/2 cups of water and allow it to soak for about 30 minutes, until it has completely expanded and softened.

2. Drain the hijiki thoroughly, and if needed, rinse it quickly again. Put it aside.

3. Cut the carrot into julienne strips, making sure they are all the same size so they cook evenly.

4. Place a pan over medium heat and pour in a small amount of water. The water does not need to come to a boil; it just needs to make enough steam to gently cook the vegetables. Add the carrots, edamame, corn, and lotus root, if using. Cover the pan with a lid and cook for about 3-5 minutes, or until the vegetables are just beyond raw, but still have a definite crunch when you bite into them.

5. In a small bowl, combine the soy sauce, rice vinegar, toasted sesame oil, mirin, and sugar. Stir until the sugar dissolves.

6. Mix in a large bowl the soaked hijiki, steamed vegetables, and dressing. Combine these ingredients to achieve an even dressing distribution.

7. If necessary, taste and adjust the seasoning, adding more soy sauce or rice vinegar to suit your particular preference.

8. Let the flavors meld together in the salad for a minimum of 10 minutes. For best results, allow it to sit even longer. It almost always tastes better if you’re patient.

9. Prior to serving, garnish with chopped green onions and sprinkle with toasted sesame seeds.

10. Serve the hijiki salad as a side dish that is either chilled or at room temperature. It makes a refreshing accompaniment to just about anything. Enjoy!

Hijiki Salad Recipe Equipment Needed

1. Colander
2. Bowl (medium)
3. Bowl (small)
4. Knife
5. Cutting board
6. Pan with lid
7. Measuring cups
8. Measuring spoons
9. Mixing spoon
10. Large mixing bowl

FAQ

• What is hijiki, and where can I buy it?– Hijiki is a kind of marine algae that Japanese people eat quite often. It possesses a flavor that is somewhat reminiscent of the earth but is far from what might be called unpleasant. It is sold in a few different forms but most commonly in dried form and can be hard to find unless you live near a specialty grocery store that sells Asian foods. You can also find it online.
• Can I substitute any other vegetables for lotus root?– If you can’t get lotus root, other crunchy vegetables will do. Water chestnuts are one alternative, as are radishes, and provide pretty much the same texture.
• Is there a substitute for mirin?Sake and sugar, mixed together, can serve as a substitute for mirin. Another option is to take dry sherry, which is a type of wine, and add a little sugar to it.
• How should I store leftover hijiki salad?– Save any remaining food in a sealed container in the fridge. It should stay fresh for up to three days.
• Can this salad be made ahead of time?– Certainly, the flavors in hijiki salad can meld nicely when it’s been in the refrigerator for a few hours. Just be sure to save the green onions until right before serving; the salad is so much better when they are fresh.
• Is hijiki salad served warm or cold?A salad made of hijiki is usually presented in a way that allows the consumer to enjoy the multiple temperature layers that the dish can offer. Served chilled, the hijiki salad is a symphony of sensations, since the individual components of the salad can also be at different temperatures if you serve them with that much more variety. If you want the salad to chill before serving it, you should indeed start with a few key components that can be nicely chilled before you put the whole salad together. By way of example, let’s take a look at a simple recipe.
• Are there health benefits to eating hijiki?– Rich in dietary fiber and minerals like calcium and magnesium, hijiki promotes good health when consumed in moderation.

Hijiki Salad Recipe Substitutions and Variations

For hijiki seaweed:

Arame and wakame can be used in its place.
For edamame: Substitute green peas or broad beans.
For lotus root: Jicama or water chestnuts can provide a similar crunch.
To use soy sauce: Substitute with gluten-free tamari or coconut aminos.
To mimic the flavor of mirin, a mixture of dry sherry and sugar will do just fine. Combining sherry and sugar creates a flavor that closely resembles that of mirin, making it an adequate alternative.

Pro Tips

1. Preheat the Lotus Root If using lotus root, blanch the thin slices in boiling water for about 1-2 minutes before adding them to the pan. This will help soften the lotus root and reduce any bitterness, allowing it to absorb the dressing flavors better.

2. Boost the Aroma Before adding the dressing to the salad, gently toast the sesame seeds in a dry pan over low heat until golden and fragrant. This step will enhance the nutty aroma of the seeds, adding depth to the overall flavor of the dish.

3. Chill for Enhanced Flavor If time permits, prepare the salad a few hours in advance and let it chill in the refrigerator. This resting time will allow the flavors to meld and intensify, making for a more flavorful dish.

4. Balance the Dressing Pay attention to the balance of sweetness and acidity in the dressing. If you prefer a tangier salad, add a little more rice vinegar. Similarly, adjust the sugar content if you want a slightly sweeter touch.

5. Customizable Garnish Consider adding a sprinkle of shredded nori (dried seaweed) or a few drops of yuzu juice or zest as alternative garnishes. These additions can provide an extra layer of umami or a citrusy accent that complements the salad beautifully.