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Lotus root and Kabocha salad with seasoned Hijiki

Lotus root and Kabocha salad with seasoned Hijiki

  • Author: JURI
  • Prep Time: 5
  • Cook Time: 7
  • Total Time: 12 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: roast, stir fry
  • Cuisine: Japanese
  • Diet: Vegan


Healthy and easy Japanese-style side dish for autumn! A hearty salad with roasted lotus root and pumpkin, and tossed with seasoned hijiki seaweed.


  • 2 tbsp Dried Hijiki
  • 1 Lotus Root
  • 1/8 Pumpkin
  • 1 tbsp Soy Sauce
  • 1 tbsp Sugar
  • Oil for cooking


  1. Preheat oven: 230C
  2. Ingredients prep: Soak dried hijiki in water for 10 minutes and drain,  peel the skin of lotus root, and cut lotus root and kabocha into thin slices
  3. Roast: Place the slices on a baking try, and roast them for 7 minutes in the oven
  4. Cook hijiki: Add oil to a frying pan, then hijiki, soy sauce, sugar, and stir fry until the sugar is dissolved
  5. Toss: Add roasted vegetables and cooked hijiki in a bowl, and toss

Keywords: lotus root pumpkin hijiki salad