Hijiki seaweed salad is a classic Japanese side dish. Even if you are new to hijiki seaweed, this is a simple recipe that is savory, tasty, and nutritious.
Looking for a healthy and delicious recipe to try at home? This easy-to-follow hijiki seaweed salad is perfect for anyone looking to explore Japan’s flavors while enjoying this nutritious ingredient’s many health benefits.
Learn how to make it and enjoy a taste of Japan in your own kitchen!
- This recipe is for you if:
- You love Japanese food.
- You want to learn how to make Japanese hijiki salad.
- You are looking for a hijiki recipe.
Let me walk you through the ingredients and the instructions. If you want to check the recipe, jump to the recipe. Let’s get started!
About This Recipe
- Straightforward hijiki salad recipe
- Classic Japanese side dish
- A healthy and nutritious dish
What is Hijiki Seaweed Salad?
Hijiki seaweed salad is one of the popular side dishes in Japanese cuisine and is often served alongside other main dishes like tempura and grilled fish. If you go to a Japanese restaurant, it is served as one of the small bowls of sides.
While hijiki seaweed salad is a common name in English, it is more accurately referred to as hijiki no nimono in Japan, which means a simmered dish of hijiki.
The dish is prepared by soaking the dried hijiki seaweed in water to rehydrate it, then simmering it with other ingredients such as soy sauce, sugar, carrots, and soybeans.
This simmering process allows the flavors to meld together and creates a soft texture with a mellow taste.
Here are the ingredients (amounts are in the recipe card below).
- Hijiki seaweed: A type of seaweed. See more details below.
- Soybeans: I usually cook dry soybeans in a pressure cooker and have some stock in the freezer, but you can use canned soybeans, too. Or you can substitute them with other beans such as edamame beans, lentils, and chickpeas.
- Dashi powder: Any dashi stock is ok. For vegans/vegetarians, use kombu dashi powder or make dashi on your own.
- Carrot, Aburaage (deep-fried tofu)
- Mirin, Soy sauce
Hijiki seaweed is a type of edible seaweed that is commonly used in Japanese cuisine. It is a brown seaweed that grows on rocky coastlines. Hijiki is typically harvested in spring and then dried and packaged for consumption.
Hijiki seaweed is known for its rich nutrient profile, as it is high in dietary fiber and essential minerals. It is also low in calories and fat, making it a healthy addition to a balanced diet.
In Japanese cooking, rehydrated hijiki is often used in various dishes, including salads, stews, and sushi. Here are some delicious and healthy recipes that use hijiki seaweed:
- Tofu and hijiki tamagoyaki (Japanese rolled omelet)
- Vegetarian tofu hambagu
- Lotus root and kabocha salad with hijiki seaweed
Where to Buy Japanese Ingredients
If you live in the US, you can find Japanese ingredients in the list below.
- Japanese market: Mitsuwa Marketplace, Marukai
- Asian market
- Whole Foods Market
- Health food stores
- Online stores: Instacart, Walmart, Amazon
Now you have all the ingredients, so let’s start cooking! You can also watch this video.
- Preparation: Soak hijiki seaweed in the water for more than 5 minutes and drain it. Shred carrot and cut aburaage into strips.
- Stir fry: Add oil to a medium pot, stir fry carrots, hijiki, and aburaage over medium heat.
- Add seasoning: Add dashi powder, mirin, soy sauce, and water.
- Add soybeans: Add soybeans and mix lightly.
- Simmer: Bring it to a boil, cover, and simmer for about 7-10 minutes on low heat.
After simmering, you can leave it with the lid until it cools down or open the lid and boils it down a little.
Here you go! The easy side dish is ready to serve!
If you have leftover hijiki seaweed salad, you can transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. Alternatively, you can freeze the salad in a freezer bag for up to one month.
However, be aware that freezing and thawing can change the texture and flavor of the seaweed, so it may not be as enjoyable as when it is fresh.
These are great suggestions for adding some variety to hijiki seaweed salad!
- Green peas
- Snow peas
- Snap peas
- Edamame beans
- Lotus roots
- Burdock root (gobo)
- Atsuage (deep-fried tofu)
- Chikuwa (fish cake)
Delicious ways to use leftover hijiki salad!
These are great ideas for using leftover hijiki seaweed salad.
- Hijiki Salad Rice – Mix leftover hijiki seaweed salad with cooked rice in a large bowl. Season with soy sauce and sesame oil to taste.
- Hijiki Salad Gyoza – Combine leftover hijiki seaweed salad with drained tofu, minced garlic, ginger, and soy sauce in a mixing bowl. Fill gyoza wrappers with the mixture, pleat the edges, and pan-fry until crispy.
- Hijiki Salad Omelet – Beat eggs in a bowl, add leftover hijiki seaweed salad, and pour the mixture into a hot skillet to make an omelet. Fold the omelet in half and serve hot.
- Hijiki Potato Salad – Mash boiled potatoes in a bowl, mix in leftover hijiki seaweed salad, chopped green onions, and mayonnaise. Season with salt and rice vinegar to taste.
- Hijiki Vegetable Salad – Cut your favorite vegetables like bell peppers, broccoli, and snow peas into bite-size pieces, and add leftover hijiki seaweed salad. Toss a simple and flavorful salad with your favorite dressing or a mixture of soy sauce, rice vinegar, and honey.
Thanks for Stopping By!
Simmered hijiki seaweed is a unique Japanese dish that will nourish your body. I hope you will enjoy the authentic flavors with this easy-to-make recipe!
Thank you for taking the time to read my blog♡. If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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Hijiki Seaweed Salad (Japanese side dish)Print Pin Save
- 1 Medium pot , Staub pot 18cm
- 2 Tbsp Dried hijiki seaweed
- 1 Carrot
- 2 Aburaage, deep-fried tofu (40g)
- 1 Tbsp Oil for cooking
- 200 ml Boiled soybeans, 145g
- Soak hijiki seaweed: Soak hijiki seaweed in water for more than 5 minutes and drain it.
- Cut ingredients: Shred carrot, and cut aburaage into strips.
- Stir fry: Add oil to a pot, stir fry carrots, hijiki seaweed, and aburaage over medium heat.
- Add seasoning: Add dashi powder, mirin, soy sauce, water, soybeans, and mix lightly.
- Simmer: Bring it to a boil, cover and simmer for about 7-10 minutes on low heat.
- Storage: It will last for 3 days in the fridge and one month in the freezer.
- Substitute: You can substitute soybeans with other beans such as edamame, lentils, and chickpeas.