Hijiki Seaweed Dressing
Hijiki seaweed is a tasty and nutritious addition to almost any dish. An easy way to add hijiki is in the form of a dressing, which can be drizzled over tofu, salads, fresh and cooked vegetables, and both hot or cold seafood and meat dishes. It can also serve as an enriching seasoning for simmered dishes and stir-fries. This dressing has a rich fiber profile, abundant in essential minerals like iron, calcium, magnesium, and potassium. It’s also a very low-oil but still creamy-tasting dressing because of the way that the hijiki absorbs the little oil used and carries it through the dressing. This recipe draws inspiration from Anna Hamashita's handcrafted Hijiki Dressing, made with top-tier local ingredients, available at her Maruya Cafe on Shimo Kamagari Island and select regional food shops.
Hijiki Seaweed Dressing
Hijiki Doressingu : ひじきドレッシング
Makes about 1 1/2 cups (360 ml)
Main Foods
Hijiki (dry), 2 tablespoons
Seasonings
Canola or Other Neutral-Flavored Vegetable Oil, 1 tablespoon
Toasted Sesame Oil, 1 tablespoon
Sugar, 1 tablespoon
Mirin, 1 tablespoon
Sea Salt, 1/4 teaspoon
Soy Sauce, 6 tablespoons
Rice Vinegar, 6 tablespoons
Aromatics / Flavorings
Toasted Sesame Seeds, 1 tablespoon
Directions
Soak the hijiki in plenty of cold water for 15-20 minutes, then put in a colander, rinse and drain. Make the base dressing by mixing the sugar, mirin, sea salt, soy sauce, and rice vinegar in a small bowl or salad dressing shaker.
Put the two oils in a small fry pan and heat over medium heat. Add the hijiki and saute it to remove excess water, about 4 minutes. Add toasted sesame seeds and heat for 1 minute more. Add the hijiki and sesame seeds while warm to the base dressing sauce and stir or shake.
Chill the dressing in the refrigerator for a few hours to give its flavors time to meld before using. It will keep for about 4-5 days refrigerated.