Hijiki Salad Recipe

Hijiki Salad is a classic Japanese side dish of dark, mineral-rich seaweed simmered with carrots, edamame and a savoury soy dressing. It is light, earthy and wonderfully good for you.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

150

Ingredients

• 30 g dried hijiki seaweed
• 1 carrot, julienned
• 100 g shelled edamame
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 teaspoon sugar
• 100 ml dashi or water
• 1 tablespoon toasted sesame seeds
• 2 spring onions, sliced
• 1 teaspoon grated ginger

Instructions

1. Soak the hijiki in cold water for 20 minutes, then drain and rinse well.
2. Heat the sesame oil in a pan and fry the carrot for 2 minutes, then add the hijiki and ginger.
3. Pour in the soy sauce, mirin, sake, sugar and dashi, then simmer gently for 12 minutes.
4. Add the edamame and cook for 3 minutes more until the liquid has mostly reduced.
5. Cool to room temperature, then scatter with sesame seeds and spring onions.
6. Serve as a small side dish, warm or at room temperature.

Pro tips

• Rinse soaked hijiki well to remove any grit before cooking.
• Let the salad cool before serving so the flavours settle and deepen.
• It keeps in the fridge for up to 3 days and tastes even better the next day.

Frequently asked questions