I recently received a question about how Hijiki can be cooked. Hijili is a blackish coloured Sea Vegetable. In Japan, it is used for many dishes. Most commonly it is simmered in Dashi Stock seasoned with Soy Sauce, with Soy Beans, Tofu products, or Vegetables such as Carrot. But, Hijiki can be added to Salad.
20g Dried Hijiki
4 servings Salad Vegetables *e.g. Lettuce, Cucumber, Baby Spinach, etc.
1/4 Onion *thinly sliced
Salt & Pepper
4 to 6 tablespoons Salad Dressing of your choice
*Note: Today I made the following dressing
2 tablespoons Rice Vinegar
2 tablespoons Soy Sauce
2 teaspoons Sugar
1 to 2 tablespoons Oil *e.g. Olive Oil, Sesame Oil, Canola Oil, etc.
- Rinse Dried Hijiki and soak in cold water for 10 minutes. Drain, blanch in the boiling water, cool under cold water, then drain well. *Note: You really don’t need to cook it. Just add to the boiling water, bring back to the boil, then drain.
- Combine all the dressing ingredients in a mixing bowl. Squeeze Hijiki to remove excess water, and add to the dressing. Mix well, then set aside while you are preparing Salad Vegetables and Onion.
- Add the Vegetables to the bowl, and mix to combine. You may wish to add some Slat & Pepper as required. Serve immediately.