Hijiki Seaweed and Carrot Salad

Name: Hijiki Seaweed and Carrot Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
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

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.

30 minEasyServes 4130 cal/serving

JapaneseSaladStovetopVeganLow CarbDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

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

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.
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.
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.
4

Simmer uncovered, stirring occasionally, for 10-12 minutes until most of the liquid has been absorbed and the hijiki is tender and glossy.
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.

Questions

Can I make Hijiki Seaweed and Carrot Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Hijiki Seaweed and Carrot Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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