Oct 8, 2019

Hijiki Salad (ひじきサラダ)

My little souvenir from Japan, hijiki, a type of seaweed common in Japanese diet. I used longer version hijiki this time and mix with other strip-shaped ingredients. Mix with salty, sweet, and sourish seasonings, this salad opens up the appetite in a very nutritious way.  

Hijiki salad (ひじきサラダ) -


  • 30 grams long hijiki
  • 1 handful shirataki noodles/konjac noodles
  • 1 medium small carrot
  • 2 skinny cucumbers
  • 2 slices fried tofu skin (油揚げ)
  • Some toasted white sesame seeds


  • 5 tablespoons rice vinegar
  • 4 tablespoons soy sauce
  • 2 tablespoons granulated sugar
  • 2 tablespoons double condensed mentsuyu
  • 1 tablespoon sesame oil


Drain the shirataki/konjac noodles and cut into shorter strips. It'll be easier to use a scissor for the cutting job.

Here's the longer version hijiki used -

Peel and julienne the carrot. As for the cucumbers, peel if preferred, then julienne too. Cut the fried tofu skin into thin strips.

Mix all the sauce ingredients in a bowl, make sure the sugar has been fully dissolved.

Bring a medium pot of water to a boil, add in hijiki, carrot, konjac noodles, and fried tofu skin. Keep it at a light bubbling and cook for about three minutes. Once done, drain well and transfer into a big bowl.

I actually cook the carrot longer because a softer bite is preferred. Adjust the cooking time for each individual ingredients per your liking.

Add in cucumber strips and pour in premixed sauce. Mix till combined. Taste and adjust with additional seasonings if needed. Lastly, mix in some toasted white sesame seeds. 

This dish can be made ahead of time, store in the fridge, and served as a cold salad.

Try to look for hijiki when you shop at local Japanese grocery store next time. I couldn't find it in Taiwan (where I'm at right now), so I always grab a bunch when visiting Japan. Since it comes as dried seaweed, hijiki can last a long time in my kitchen cabinet, only if I can restrain my appetite. 


Other seaweed recipes:

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