Hijiki Salad (Izakaya Style)

Hijiki Seaweed Salad

5 from 1 reviews

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. 


  • 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


  1. Place the hijiki in a bowl and fill it with water. Leave for 30 minutes to rehydrate.
  2. Drain the hijiki well and set aside.
  3. 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. 
  4. Cook for 2 minutes and add the dashi, soy sauce, sake, mirin, and sugar. Stir and bring to a boil.
  5. 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.
  6. Turn the heat off, transfer the hijiki to a bowl and divide into 10 servings. Serve.


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

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