Japanese-Style Hijiki Seaweed Salad with Roasted Vegetables

5 from 3 votes
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12 minutes
Servings 4
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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

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

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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 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 are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make hijiki seaweed salad.

Step 1

Soak dried hijiki, slice kabocha, and lotus root.

How to make hijiki seaweed salad.

Step 2

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

How to make hijiki seaweed salad.

Step 3

Cook hijiki seaweed with soy sauce and sugar.

How to make hijiki seaweed salad.

Step 4

Combine the hijiki seaweed and roasted vegetables.

Lotus root and Kabocha salad with seasoned Hijiki

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)
Vegetarian ebook cover image.

Want More Plant-Based Ideas?

Download 10 Vegetarian Recipes

lotus root salad on a bowl.

More Vegetable Recipes You Will Love

Leave a Rating!

I hope you enjoy this Hijiki Seaweed Salad! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Japanese-Style Hijiki Seaweed Salad with Roasted Vegetables

5 from 3 votes
Prep: 5 minutes
Cook: 7 minutes
Total: 12 minutes
Servings: 4
Author: Juri Austin
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.
Lotus root and Kabocha salad with seasoned Hijiki
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Save This Recipe!

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Ingredients
  

  • 2 Tbsp Dried Hijiki
  • Kabocha
  • 1 Lotus Root
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sugar
  • Vegetable Oil, for cooking

Instructions
 

  1. 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.
  2. 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.
  3. 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.
  4. Combine: In a large bowl, combine the roasted vegetables and cooked hijiki. Toss everything together until evenly mixed.

Video

YouTube 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.

Course: Salad
Cuisine: Japanese
Keyword: hijiki seaweed recipe

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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!

5 from 3 votes (3 ratings without comment)

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