Hijiki Salad
This refreshing Japanese hijiki salad features rehydrated hijiki seaweed simmered with carrots and fried tofu. A savory dressing with soy sauce and mirin creates a balanced, umami-rich side dish. It's a healthy and flavorful addition to any meal.
En original opskrift af Forkin
- Tid i alt
- 45 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 20 gdried hijiki seaweed, rehydrated
- 1 stk.carrot, julienned
- 3 stk.fried tofu puff, thinly sliced
- 1 kopwater
- 3 spsk.soy sauce
- 2 spsk.mirin
- 1 tsk.sugar
- 0,5 tsk.sesame oil
Udstyr
saucepan · bowl · knife · cutting board
Fremgangsmåde
Trin for trin
- 1
Place the dried hijiki seaweed in a bowl and cover with plenty of cold water.
Kokkens note: Ensure the hijiki is fully submerged, as it will expand significantly.
- 2
Let the hijiki rehydrate for 10-15 minutes, or until it has softened and expanded.
Ca. 15 min.
- 3
Drain the rehydrated hijiki thoroughly and rinse it under cold running water.
Ca. 1 min.
Kokkens note: Rinsing removes any residual grit or saltiness.
- 4
Gently squeeze out any excess water from the hijiki and set aside.
- 5
In a medium saucepan, combine the water, soy sauce, mirin, and sugar.
- 6
Bring the liquid to a simmer over medium heat, stirring until the sugar dissolves.
Ca. 2 min.
- 7
Add the rehydrated hijiki, julienned carrot, and thinly sliced fried tofu puffs to the simmering liquid.
- 8
Reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until most of the liquid has been absorbed and the vegetables are tender.
Ca. 15 min.
Kokkens note: Stir occasionally to ensure even cooking.
- 9
Remove the saucepan from the heat and stir in the sesame oil.
- 10
Allow the salad to cool to room temperature before serving.
Ca. 10 min.
Kokkens note: Hijiki salad is traditionally served chilled or at room temperature.
Bevar den gode smag
Store leftover hijiki salad in an airtight container in the refrigerator.
This salad is best enjoyed cold or at room temperature; reheating is not recommended.