Easy Hijiki Salad (Classic Japanese Seaweed Side Dish)
Looking for a simple and tasty Japanese side? This Hijiki Seaweed Salad is easy to make, packed with umami flavor, and full of nutrients!
Looking for more easy sides? Try these simple Japanese side dishes!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
Youโll need the following ingredients to make this Hijiki Seaweed Salad:

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.

Step 1
Rehydrate hijiki seaweed, then cut the carrot and aburaage into thin strips.

Step 2
Stir-fry the prepared ingredients over medium heat.

Step 3
Add seasonings and soybeans and stir lightly.

Step 4
Simmer on low heat for 7-10 minutes.

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:

Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes

More Japanese Side Dishes You Will Love
Leave a Rating!
I hope you enjoy this Hijiki Salad! If you try it, don’t forget to leave a rating to share your thoughtsโI love hearing from you!
Easy Hijiki Salad (Classic Japanese Seaweed Side Dish)

Equipment
- Medium pot
Ingredients
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
This nutritional information is estimated and provided for general reference only.
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?
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!