Go Back
–+ servings

Japanese-Style Hijiki Seaweed Salad with Roasted Vegetables

5 from 3 votes
Prep: 5 minutes
Cook: 7 minutes
Total: 12 minutes
Servings: 4
Author: Juri Austin
Enjoy this flavorful Japanese-style Hijiki Seaweed Salad. This warm salad combines the earthy taste of hijiki, the sweetness of roasted kabocha, and the crunch of lotus root, all tossed in a savory soy dressing.
Print Recipe Pin Recipe
Lotus root and Kabocha salad with seasoned Hijiki
Save the Recipe via Email (Recipe Posts)

Save This Recipe!

Enter your email and I’ll send this recipe straight to your inbox! You’ll also get new, simple recipes every week!

Ingredients
  

  • 2 Tbsp Dried Hijiki
  • ⅛ Kabocha
  • 1 Lotus Root
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sugar
  • Vegetable Oil, for cooking

Instructions
 

  1. Preparation: Preheat an oven to 230C (446F). Soak the dried hijiki in water for 10 minutes, then drain well. Slice the kabocha into bite-sized pieces. Peel the lotus root and slice it into thin rounds.
  2. Roast: Arrange the kabocha and lotus root slices on a baking tray. Roast in the preheated oven for about 7 minutes, or until they are tender.
  3. Cook the Hijiki: Heat a little oil in a frying pan over medium heat. Add the drained hijiki, soy sauce, and sugar. Stir-fry the hijiki until the sugar is fully dissolved and the hijiki is coated in the sauce.
  4. Combine: In a large bowl, combine the roasted vegetables and cooked hijiki. Toss everything together until evenly mixed.

Video

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 4.7gProtein: 0.4gFat: 3.5gSodium: 109mgSugar: 3.6g

This nutritional information is estimated and provided for general reference only.

Course: Salad
Cuisine: Japanese
Keyword: hijiki seaweed recipe

Did You Make This Recipe?

Please leave a review!!