5 from 3 votes

Serves

Vegan

Enjoy this flavorful Japanese-style Hijiki Seaweed Salad. This warm salad combines the earthy taste of hijiki, the sweetness of roasted kabocha, and the crunch of lotus root, all tossed in a savory soy dressing.

Looking for simple seaweed recipes? Try my Wakame Miso Soup, Kombu Onigiri Rice Balls, or Simmered Hijiki Seaweed Salad!

Lotus root and Kabocha salad with seasoned Hijiki

Why You Will Love This Recipe

This warm hijiki seaweed salad is packed with nutrients, making it a great meal addition.
Easy to prepare with minimal ingredients and simple steps.
The combination of hijiki seaweed and roasted vegetables creates a delightful mix of textures.

Hijiki

Hijiki is a type of edible seaweed commonly used in Japanese cuisine. This brown seaweed grows on rocky coastlines and is well known for its rich nutrient profile, which includes high dietary fiber and essential minerals. Dried hijiki seaweed is the most common form, and it is rehydrated before being used in salads or simmered dishes.

Recipe Ingredients

You’ll need the following ingredients to make this Hijiki Seaweed Salad:

A colorful salad with lotus root, pumpkin and hijiki(Japanese seaweed)

Hijiki Seaweed: Look for dried hijiki seaweed at Japanese grocery stores or Asian markets.
Kabocha and Lotus Root: These are the main vegetables in the recipe. For variety, you can also use onion, potatoes, carrots, mushrooms, green beans, or bell peppers.
Soy sauce and Sugar: This recipe uses a simple blend of soy sauce and sugar for a classic, savory-sweet taste.

How To Make Hijiki Seaweed Salad: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Soak dried hijiki, slice kabocha, and lotus root.

Step 2

Arrange the vegetables on a baking tray and roast them in the oven.

Step 3

Cook hijiki seaweed with soy sauce and sugar.

Step 4

Combine the hijiki seaweed and roasted vegetables.

Serve and enjoy this flavorful and delicious hijiki salad! The taste will be even better the next day as the vegetables soak up the seasoning.

Variations

This recipe uses a simple seasoning of sugar and soy sauce for the hijiki, but you can easily switch it up for more flavor variations. Here are some ideas!

Mayonnaise and soy sauce
Miso, honey, and soy milk (or any milk of your choice)
Mentsuyu (noodle soup base)

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Japanese-Style Hijiki Seaweed Salad with Roasted Vegetables

Vegan

5 from 3 votes

Prep: 5

Cook: 7

Total: 12

Servings:

Author: Juri Austin

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Ingredients

Instructions

Preparation: Preheat an oven to 230C (446F). Soak the dried hijiki in water for 10 minutes, then drain well. Slice the kabocha into bite-sized pieces. Peel the lotus root and slice it into thin rounds.
Roast: Arrange the kabocha and lotus root slices on a baking tray. Roast in the preheated oven for about 7 minutes, or until they are tender.
Cook the Hijiki: Heat a little oil in a frying pan over medium heat. Add the drained hijiki, soy sauce, and sugar. Stir-fry the hijiki until the sugar is fully dissolved and the hijiki is coated in the sauce.
Combine: In a large bowl, combine the roasted vegetables and cooked hijiki. Toss everything together until evenly mixed.

Video

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 4.7gProtein: 0.4gFat: 3.5gSodium: 109mgSugar: 3.6g

This nutritional information is estimated and provided for general reference only.

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 3 votes (3 ratings without comment)

Japanese-Style Hijiki Seaweed Salad with Roasted Vegetables