Hijiki Seaweed & Chicken Salad

 

Hijiki Seaweed & Chicken Salad is a variation on classic Hijiki Seaweed Salad using mayonnaise that was first produced in Japan in 1925 by the Kewpie Mayonnaise company at Takehara, a town located on the coast of the Seto Inland Sea in Hiroshima prefecture. The founder of the company, Toichiro Nakashima, believed mayonnaise would be a nutritious food to add to the Japanese diet because of its high-protein, egg yolk content. He introduced it to the unfamiliar Japanese people with clever marketing that included recipes as well as a logo incorporating the Kewpie doll character popular at the time. Today, mayonnaise is a staple of the Setouchi pantry, imparting a unique sweet, tangy, and lusciously creamy combination of flavors to dishes.


 

Hijiki Seaweed & Chicken Salad
Hijiki to Tori no Sarada : ひじきと鶏のサラダ

Serves 4-6

Main Foods

  • Hijiki (dry), 1 oz. (30 g)

  • Chicken Breast, 1/3 lb. (150 g)

  • Burdock Root, 1/2 piece (50 g)

  • Carrot, 1/2 piece (50 g)

Seasonings

  • Toasted Sesame Oil, 1 tablespoon

  • Konbu Dashi, 6 1/2 tablespoons

  • Sake, 1 tablespoon

  • Mirin, 3 tablespoons

  • Soy Sauce, 2 tablespoons

  • Mayonnaise, 6 tablespoons

Aromatics / Flavorings

  • Grated Wasabi Paste, 2-3 teaspoons to taste

  • Scallions, 2

  • Kaiware Daikon Sprouts, small bunch (Optional)

Directions

  • Marinade the chicken in the sake for 30 minutes, then cut into small 1/2-inch cubes. Soak the hijiki in plenty of cold water in a large bowl for 15-20 minutes, then put in a colander, drain, and rinse. Scrape the skin off the burdock using the back of a knife, cut it in half vertically, and then roughly slice at an angle diagonally. Briefly soak the slices in water to remove their bitterness. Peel and julienne the carrot.

  • In a large bowl make the dressing by mixing 1 1/2 tablespoons of dashi stock with the grated wasabi, then add the mayonnaise and whisk together. Refrigerate until ready to use.

  • Heat the sesame oil over medium-high heat in a fry pan, add the chicken and brown it lightly. Add the burdock, carrot, and hijiki and saute to remove excess water and soften the vegetables, about 5 minutes. Make sure the vegetables get well-coated with oil as this will help preserve their colors and textures. Add the remaining 5 tablespoons of dashi stock, mirin, and soy sauce, lower heat to medium, and simmer uncovered until all the liquid is evaporated, about 10-12 minutes. When cool, add to the wasabi mayonnaise dressing, mix well, and refrigerate until ready to serve.

Serve

Top with chopped scallions and garnish with peppery kaiware daikon sprouts. Like classic Hijiki Seaweed Salad, this is a delicious salad to have in the refrigerator to serve as a side dish for any kind of meal. It’s great for picnics. Refrigerated, it will keep for about 3 days.

 

Variations

  • You can easily swap the burdock root for an equally earthy, dense vegetable like bamboo shoots, lotus root, Jerusalem artichokes, or potatoes. Similarly, the carrots can be replaced by other sweet vegetables like corn, edamame, or celery. Just make sure they are cut into slender sticks or slices or are small pieces that will become tender with quick cooking and also blend nicely into the salad.

  • In addition, you can try using another protein instead of chicken, like canned tuna, or leave the protein out altogether.

 

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