Hijiki Salad (Izakaya Style)
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10 1x
- Category: 138246
- Method: Boiling
- Cuisine: Japanese
- Diet: Low Calorie
Ingredients
- 20g dried hijiki seaweed
- 1 teaspoon neutral oil such as vegetable or grapeseed
- ½ small carrot (about 30g), julienned (cut into thin strips)
- 1 or 2 sheets aburaage or inariage, cut into strips
- ¼ cup edamame beans
- 150ml dashi broth
- 2 tablespoon soy sauce
- ½ tablespoon sake
- 1 tablespoon mirin
- 1 ½ 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.
Keywords: seaweed, nimono, side
Find it online: https://pickledplum.com/hijiki-salad/
