Ingredients:

  • 2 oz (57g) dried hijiki seaweed
  • 1 cup (240 ml) warm water
  • 1 tbsp sesame oil
  • 4 oz (113g) fried tofu (atsuage), cut into thin strips
  • 1 small carrot (approx. 2 oz/57g), peeled and julienned
  • ½ cup (85g) frozen shelled edamame, thawed
  • ¼ cup (60ml) dashi (Japanese soup stock)
  • 2 tbsp soy sauce
  • 2 tbsp mirin (sweet rice wine)
  • 1 tbsp sake (rice wine)
  • 1 tbsp sugar
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Soak the Hijiki: Rehydrate the dried hijiki seaweed in warm water.
  2. Drain & Prepare: Thoroughly drain the hijiki, removing any tough stems. Cut into shorter lengths if necessary.
  3. Sauté the Aromatics: Heat sesame oil in a saucepan. Add fried tofu and carrots and sauté briefly.
  4. Simmer with Flavor: Add the hijiki, edamame, dashi, soy sauce, mirin, sake, and sugar. Bring to a simmer, then reduce heat and cook until the liquid is mostly absorbed and the flavors have melded.
  5. Cool & Garnish: Allow the salad to cool slightly (or chill completely in the fridge). Sprinkle with toasted sesame seeds before serving.