Hijiki Seaweed Salad

Hijiki Seaweed Salad

  • Serves 4
Rated by 35 people
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Enjoy a wonderfully healthy and classically Japanese seaweed salad with this hijiki recipe. Hijiki is a type of wild seaweed that grows along the coastlines of Japan and other Asian countries, packed full of dietary fibre and essential minerals such as iron, calcium and magnesium, and full of tasty umami flavour to boot. Prepare this unique salad as a side dish with a main evening meal, or as part of a bento lunch.


• 25g dried hijiki seaweed
• 2 aburaage fried tofu pieces
• 100g konnyaku yam cake
• 125g edamame
• 480ml prepared liquid dashi
• 60ml mirin rice wine
• 60ml soy sauce
• 1 carrot, thinly sliced
• 15ml vegetable oil

How To Prepare

  1. Place hijiki in a bowl and cover with cold water. Allow to soak for 30 minutes.

  2. While the hijiki is soaking, place the aburaage pieces in a sieve over a sink and pour boiling water over it. Drain, slice thinly, and set aside.

  3. Bring water to the boil over a stove, add the edamame and allow to cook for 5 minutes. Remove edamame, wash in cold water, and remove from pods. Set shelled edamame beans aside.

  4. In the same pot of boiling water, add konnyaku yam cake and allow to cook for three minutes. Remove from boiling water, slice thinly, and set aside.

  5. Heat up oil in a medium-sized pot over a medium heat. Add carrot and cook until softened. Add hijiki, aburaage and konnyaku, then mix everything together.

  6. Add dashi and bring everything to the boil. Add mirin and soy sauce, then mix everything together. Turn the heat down to medium-low, cover, and allow to cook for 30 minutes.

  7. After 30 minutes, add edamame and stir through. Continue to cook, uncovered, until the sauce has reduced down and the bottom of the pan becomes visible. Serve and enjoy.

Tips and Information

• Why not experiment with other ingredients, such as lotus root (cook along with the carrot), yuzu juice (use instead of mirin), sesame seeds (sprinkle on as a garnish), or even a little sugar (added along with the mirin and soy sauce).
• Store leftover salad in an airtight container for several days.
• Hijiki salad makes a perfect addition to your bentobox.