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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Japanese Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What should Hijiki Seaweed and Carrot Salad look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until lightly coated in the oil. Step 4: cook until most of the liquid has been absorbed and the hijiki is tender and glossy.

What can I use instead of dashi in Hijiki Seaweed and Carrot Salad?

The entry for Hijiki Seaweed and Carrot Salad calls for 1 cup water (with 1 small piece kombu for vegan dashi). In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Can I use a different firmness of tofu instead of tofu in Hijiki Seaweed and Carrot Salad?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Hijiki Seaweed and Carrot Salad uses 2 pieces aburaage (fried tofu pouch, found at Asian grocery), thinly sliced.

Is Hijiki Seaweed and Carrot Salad low-carb?

A serving of Hijiki Seaweed and Carrot Salad carries 10 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

Does Hijiki Seaweed and Carrot Salad contain sesame?

Yes: 2 tsp toasted sesame oil and 2 tsp toasted sesame seeds. The full allergen list for this entry is soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.