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Japanese hijiki seaweed salad(Hijiki no nimono)
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5 from 1 vote

Hijiki Seaweed Salad (Japanese side dish)

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 full of nutrition.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side
Cuisine: Japanese
Keyword: japanese hijiki seaweed salad
Servings: 8 servings
Calories: 193kcal
Author: JURI


  • 2 tablespoon Dried hijiki seaweed
  • 1 Carrot
  • 2 Aburaage deep-fried tofu (40g)
  • 1 tablespoon 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.



  • Equipment: Staub pot 18cm
  • 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.


Serving: 1serving | Calories: 193kcal | Carbohydrates: 11.9g | Protein: 10.7g | Fat: 11.9g | Sodium: 318mg | Sugar: 6.4g