Hijiki Salad

Hijiki Salad

Ingredients

1/2 dried hijiki seaweed
1/2 cup soy sauce
1/8 cup mirin
1 tsp sugar
1 1/2 cups dashi (made from dashi powder)
1 tbsp vegetable oil
2 medium carrots, cut into 3 inch matchsticks
3 eggs, beaten
1 1/2 tbsp seasoned rice vinegar
1 tsp toasted sesame oil
Black sesame seeds, to garnish

Method

In a bowl, cover hijiki with dashi and let stand for 45 minutes. Drain and press out excess water.

In a small bowl, combine soy, mirin and sugar.

Heat oil in a large pan. In a separate bowl, combine eggs with a dash of water and cook in pan into a large omelette. Remove from pan and allow to cool. Cut omelette into long, thin strips.

Place omelette back in pan. Add carrots to pan and cook on high heat for 1 minute. Stir in hijiki. Add soy mixture and summer on low heat until carrots are tender and liquid is absorbed, roughly 5-10 minutes,

Transfer salad to a bowl and refrigerate for at least 1 hour until chilled.

In a small bowl, whisk vinegar and sesame oil. Add dressing to salad and toss to coat. Sprinkle with sesame seeds before serving.


More Recipes

Cold Chinese Summer Noodles

Delicious with some toasted sesame seeds tossed over the salad before serving.

Macadamia Quinoa Porridge with Baked Rhubarb

It may not be a traditional porridge but this gluten and dairy free version topped with tangy rhubar...

Panazella

A deliciously fresh and crunchy salad, perfect on its own or as an accompaniment.


Similar Recipes

Vegetarian