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.
Forkinによるオリジナルレシピ
- 合計時間
- 45 分
- 人数
- 4
- 難易度
- 普通
アレルゲン情報： グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
- 20 gdried hijiki seaweed, rehydrated
- 1 個carrot, julienned
- 3 個fried tofu puff, thinly sliced
- 1 カップwater
- 3 大さじsoy sauce
- 2 大さじmirin
- 1 小さじsugar
- 0.5 小さじsesame oil
調理器具
saucepan · bowl · knife · cutting board
作り方
手順
- 1
Place the dried hijiki seaweed in a bowl and cover with plenty of cold water.
調理のヒント： 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.
約15 分
- 3
Drain the rehydrated hijiki thoroughly and rinse it under cold running water.
約1 分
調理のヒント： 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.
約2 分
- 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.
約15 分
調理のヒント： 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.
約10 分
調理のヒント： Hijiki salad is traditionally served chilled or at room temperature.
おいしく保存
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.