Ocean Garden Hijiki Seaweed Salad
Tender strands of mineral-rich hijiki seaweed tossed with crisp edamame, julienned carrots, and delicate fried tofu in a bright sesame-soy vinaigrette. This nutrient-dense salad brings the flavors of the sea to your morning plate with a satisfying mix of textures.
Ingredients
- 30g dried hijiki seaweed
- 1 medium carrot, peeled and julienned
- 100g shelled edamame (thawed if frozen)
- 1 piece aburaage (fried tofu pouch), about 50g
+ 9 more ingredients
Instructions
Place the dried hijiki in a large bowl and cover generously with cold water. Soak for 20 minutes until the seaweed is fully rehydrated and tender. Drain thoroughly and set aside.
Pour boiling water over the aburaage to remove excess oil, then slice it into thin matchstick strips.
Prepare the dressing by whisking together soy sauce, rice vinegar, sesame oil, sugar, and grated ginger in a small bowl until the sugar dissolves.
Heat neutral oil in a medium skillet over medium heat. Add the drained hijiki and stir-fry for 2 minutes to lightly toast it and remove residual moisture.
Add the julienned carrot and aburaage strips to the skillet. Stir-fry together for another 2 minutes.
Pour the dashi stock into the skillet. Simmer over medium-low heat until most of the liquid has been absorbed, about 8 to 10 minutes, stirring occasionally.
Remove the skillet from heat and let the mixture cool to warm room temperature.
Add the edamame to the cooled hijiki mixture and toss gently to combine.
Pour the dressing over the salad and toss thoroughly so every strand is coated.
Transfer to serving dishes, sprinkle generously with toasted sesame seeds, and serve at room temperature or slightly chilled.
Nutrition Estimate
Per serving • Estimated by Blinner AI