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Easy Hijiki Salad (Classic Japanese Seaweed Side Dish)

ByJuri Austin Published on Updated on
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5 from 2 votes
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Looking for a healthy and tasty Japanese side? This Hijiki Seaweed Salad is easy to make, packed with umami flavor, and full of nutrients!

Looking for Japanese seaweed side dishes? Try my Wakame Salad, Tofu Salad with Seaweed, or Hijiki with Roasted Vegetables!

Japanese hijiki seaweed salad(Hijiki no nimono)

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

Why You Will Love This Recipe 

  • A delicious balance of savory, sweet, and earthy tastes in every bite.
  • Enjoy a classic Japanese side dish at home with traditional ingredients.
  • Use kombu dashi for a fully plant-based version without sacrificing flavor.

What is Hijiki Salad?

Hijiki salad is a traditional Japanese side dish made with hijiki seaweed, known for its earthy flavor and chewy texture. It’s typically simmered with carrots, aburaage, and soybeans in a savory-sweet sauce, making it a healthy, flavorful addition to any meal.

Recipe Ingredients

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

ingredients for Japanese hijiki seaweed salad(Hijiki no nimono)
  • Hijiki Seaweed: Dried hijiki seaweed is available at Japanese or Asian grocery stores. Rehydrate it in water before cooking.
  • Carrot: Adds vibrant color to the dish. You can also include green peas, lotus root, or burdock root for extra texture and variety.
  • Aburaage (Deep-fried tofu): Adds texture and flavor to the dish. If unavailable, substitute with extra-firm tofu.
  • Soybeans: Canned soybeans work well, but for variety, try edamame, lentils, or chickpeas. I often cook dry soybeans in a pressure cooker and freeze them for convenience.
  • Seasonings: Use dashi powder, mirin, and soy sauce. For a vegan option, use kombu dashi powder.

Hijiki Seaweed

Hijiki seaweed is a type of edible seaweed commonly used in Japanese cuisine. It’s rich in fiber, calcium, iron, and other essential minerals (source). Hijiki is typically rehydrated and used in salads, soups, and rice dishes such as, such as tamagoyaki, tofu hamburger, and salad for added flavor and nutritional benefits.

How To Make Hijiki 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 salad.

Step 1

Rehydrate hijiki seaweed, then cut the carrot and aburaage into thin strips.

How to make hijiki salad.

Step 2

Stir-fry the prepared ingredients over medium heat.

How to make hijiki salad.

Step 3

Add seasonings and soybeans and stir lightly.

How to make hijiki salad.

Step 4

Simmer on low heat for 7-10 minutes.

Japanese hijiki seaweed salad(Hijiki no nimono) on a plate

Serve and enjoy this flavorful and savory side dish!

Delicious Ways to Use Leftover Hijiki Salad

Here are some creative ideas to make the most of your leftover hijiki seaweed salad:

  • Hijiki Salad Rice – Stir leftover hijiki seaweed salad into cooked rice. Season with soy sauce, sesame oil, and a sprinkle of sesame seeds for a tasty and satisfying dish.
  • Hijiki Salad Gyoza – Combine leftover hijiki salad with drained tofu, minced garlic, ginger, and soy sauce. Fill gyoza wrappers with the mixture, pleat the edges, and pan-fry until crispy for a savory snack.
  • Hijiki Salad Omelet – Beat eggs and mix in leftover hijiki salad. Pour into a hot skillet to cook, then fold into an omelet for a quick, nutrient-packed breakfast.
  • Hijiki Potato Salad – Mash boiled potatoes and mix with leftover hijiki salad, chopped green onions, and mayonnaise. Season with salt, rice vinegar, and a pinch of mustard for a unique twist on classic potato salad.
  • Hijiki Vegetable Salad – Combine your favorite vegetables with leftover hijiki salad. Toss with a simple dressing made from soy sauce, rice vinegar, and honey for a refreshing, nutritious salad.

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hijiki seaweed salad on a plate.

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Hijiki salad served on a plate.

Easy Hijiki Salad (Classic Japanese Seaweed Side Dish)

5 from 2 votes
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Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 8
Author: Juri Austin
Looking for a healthy and tasty Japanese side? This Hijiki Seaweed Salad is easy to make, packed with umami flavor, and full of nutrients!

Equipment

  • Medium pot

Ingredients

  • 2 Tbsp Dried Hijiki Seaweed
  • 1 Carrot
  • 2 Aburaage, or extra firm tofu
  • 1 Tbsp Vegetable Oil
  • ½ cup Boiled Soybeans

Seasoning

Shop Ingredients on Jupiter

Instructions

  • Prepare the Ingredients: Soak the dried hijiki seaweed in water for at least 5 minutes, then drain well. Peel and shred the carrot into thin strips. Cut the aburaage (deep-fried tofu) into thin strips.
  • Stir-Fry the Vegetables: Heat 1 tablespoon of oil in a medium pot over medium heat. Add the shredded carrot, drained hijiki seaweed, and aburaage. Stir-fry for 2-3 minutes until the carrots start to soften.
  • Add Seasoning and Soybeans: Add the dashi powder, mirin, soy sauce, and water to the pot. Toss in the boiled soybeans and mix gently to combine.
  • Simmer: Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 7-10 minutes.
  • Finish and Serve: After simmering, open the lid and let it cook for a few more minutes to reduce excess liquid. Serve warm or at room temperature as a flavorful side dish.

Video

Notes

  • Storage: Store in an airtight container in the refrigerator for 3 to 4 days.
  • Substitute: You can substitute soybeans with other beans such as edamame, lentils, and chickpeas.

Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 11.9g | Protein: 10.7g
Course: Side
Cuisine: Japanese
Keyword: japanese hijiki seaweed salad
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2 Comments

  1. I am looking forward to trying these. I found you through “Jumprope”; when you make Jumprope entries, can you include the amount each ingredient in the steps?

    Reply

    1. Hi David, Thank you for your suggestions! I will include the amount in the video from now on. I hope you will enjoy this hijiki recipe!

      Reply