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!
Equipment
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.
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.
Video
Nutrition
Serving: 1servingCalories: 193kcalCarbohydrates: 11.9gProtein: 10.7g
This nutritional information is estimated and provided for general reference only.