Description
Making this traditional Japanese otsumami at home is very easy – it can be made with just 10 ingredients and be ready to serve in under an hour.
Ingredients
Scale
- 20g dried hijiki seaweed
- 1 teaspoon neutral oil such as vegetable or grapeseed
- 1/2 small carrot (about 30g), julienned (cut into thin strips)
- 1 or 2 sheets aburaage or inariage, cut into strips
- 1/4 cup edamame beans
- 150ml dashi broth
- 2 tablespoon soy sauce
- 1/2 tablespoon sake
- 1 tablespoon mirin
- 1 1/2 tablespoon sugar
Instructions
- Place the hijiki in a bowl and fill it with water. Leave for 30 minutes to rehydrate.
- Drain the hijiki well and set aside.
- In a small or medium size pot over medium heat, add the oil and carrot sticks. Cook for 1 minute and add the hijiki, aburaage and edamame beans.
- Cook for 2 minutes and add the dashi, soy sauce, sake, mirin, and sugar. Stir and bring to a boil.
- Lower the heat to a bubbling simmer and cook for 15-20 minutes, or until there is barely any broth left at the bottom of the pot.
- Turn the heat off, transfer the hijiki to a bowl and divide into 10 servings. Serve.
Notes
Storing leftover hijiki salad: Refrigerate for up to 3-4 days in a container with a lid.
Freezing hijiki salad: Drain as much of the broth as possible before freezing to prevent the texture from getting mushy. Freeze in a storage bag or airtight container. Defrost overnight in the fridge before eating or reheating.
Nutrition
- Serving Size: 1 small side
- Calories: 156
- Sugar: 15.5g
- Sodium: 711.4mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 23.2g
- Fiber: 1.9g
- Protein: 5.4g
- Cholesterol: 0mg
