Hijiki Seaweed Salad : Hijiki no Nimono
Hijiki Seaweed Salad is a classic side dish that features hijiki seaweed as the main vegetable instead of as an addition to other dishes, as it’s so commonly used. The dish is actually a simmered dish (nimono) that is eaten warm, at room temperature, or cold, and which is seasoned relatively strongly to complement hijiki’s natural rich flavor. Because hijiki has almost zero calories, is loaded with iron, has twelve times more calcium than milk, and twenty times more dietary fiber than celery, Hijiki Seaweed Salad is a very nutritious, as well as delicious, dish to include in any meal.
The recipe includes abura-age deep-fried tofu skin, carrots, and edamame beans, but can be made with other types of dense, flavor-absorbing seasonal vegetables. Bamboo shoots, radishes, and turnips in spring; potatoes, burdock, and lotus root in summer; mushrooms, chestnuts; and beans in fall; and beets, parsnips; and sweet potatoes in winter. It can also be made with other types of protein instead of abura-age, such as shellfish, chikuwa and kamaboko fish pastes, scrambled egg, chicken, ham, and bacon.
Hijiki Seaweed Salad
Hijiki no Nimono : ひじきの煮物
Serves 4
Main Foods
Hijiki (dry), 1 oz. (30 g)
Carrot, 1/2 (50 g)
Edamame Beans, 1/4 cup (40 g)
Abura-Age (Deep-Fried Tofu Skin), 1 sheet
Seasonings
Toasted Sesame Oil, 1 tablespoon
Konbu Dashi, 1 cup (240 ml) — See Note
Sugar, 1/2 tablespoon
Sake, 1 tablespoon
Mirin, 2 tablespoons
Soy Sauce, 2 tablespoons
Aromatics / Flavorings
Toasted Sesame Seeds, 1 tablespoon
Directions
Soak the hijiki in plenty of cold water in a large bowl for 15-20 minutes to rehydrate it, then put it in a colander, rinse, and drain. Run the sheet of abura-age under hot water to remove excess oil, then pat dry with a paper towel. Cut it in half horizontally, then into thin strips. Blanch the edamame in salted water for 2-3 minutes. (If using frozen edamame, just pour boiling water over them.) Peel and julienne the carrot.
Heat the toasted sesame oil in a large fry pan over medium heat and add the hijiki, abura-age, and carrots and saute for about 3 minutes to remove excess water, mixing well to coat the ingredients with oil. Add the dashi stock, sugar, sake, mirin, and soy sauce. Bring to a boil, then lower the heat to medium-low and simmer uncovered until the liquid has almost completely evaporated, about 15 minutes. The vegetables should be soft. Add the edamame and heat through.
Serve
Sprinkle the toasted sesame seeds over the top just before serving.
Variations
As already pointed out, this is a very customizable dish. If using other types of vegetables and protein, cut them into smallish pieces that will cook quickly and evenly. Just make sure you have something green to finish the dish. Instead of edamame, use green peas, snap peas, string beans, or something similar. Blanch them first (or run under hot water if frozen.)