Hijiki Seaweed and Carrot Salad
A classic Japanese nimono side dish of earthy dried hijiki seaweed and sweet julienned carrot braised in a savory-sweet soy and mirin sauce, served at room temperature.
Ingredients
- 1/2 cup dried hijiki seaweed, soaked 20 min, drained
- 2 small carrot, julienned
- 2 pieces aburaage (fried tofu pouch, found at Asian grocery), thinly sliced
- 2 tsp toasted sesame oil
- 1 cup water (with 1 small piece kombu for vegan dashi)
- 2 tbsp gluten-free soy sauce (tamari)
- 2 tbsp mirin
- 2 tsp granulated sugar
- 2 tsp toasted sesame seeds
Instructions
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1
Soak 1/2 cup dried hijiki seaweed in plenty of cold water for 20 minutes. It will expand significantly. Drain well and set aside.
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2
Heat 2 tsp toasted sesame oil in a medium saucepan over medium heat. Add the drained hijiki, 2 small julienned carrot, and 2 pieces thinly sliced aburaage (fried tofu pouch, found at Asian grocery). Stir-fry for 2 minutes until lightly coated in the oil.
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3
Pour in 1 cup water (with 1 small piece kombu for vegan dashi), 2 tbsp gluten-free soy sauce (tamari), 2 tbsp mirin, and 2 tsp granulated sugar. Stir to combine. Bring to a boil, then reduce heat to medium-low.
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4
Simmer uncovered, stirring occasionally, for 10-12 minutes until most of the liquid has been absorbed and the hijiki is tender and glossy.
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5
Remove from heat and let cool to room temperature. Transfer to a serving bowl, sprinkle with 2 tsp toasted sesame seeds, and serve. This dish keeps well refrigerated for up to 3 days.