Hijiki Seaweed Salad

12 50 184
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Hijiki Seaweed Salad
Health Highlights


1/2 cup Seaweed, hijiki, dried
4 cup Water (for soaking)
60 gm Tofu, fried (about 2 pouches)
1/2 medium Carrots
40 gm Lotus root, boiled, drained (optional)
1 tbsp Extra virgin olive oil
1/3 cup Edamame (soybeans), cooked (optional)
2 cup Dashi
4 tbsp Mirin
2 tbsp Granulated sugar
4 tbsp Soy sauce
85 gm Konjac (optional)


1. Soak dried hijiki in 4 cups of water for 30 minutes.

2. Drain to a large fine sieve and wash under the running water.

3. Boil water in a small saucepan and pour on top of aburaage (fried tofu). This will remove the oil coated on the aburaage (manufacture’s oil doesn’t taste good, so this extra step will improve flavor of aburaage.). Cut in half lengthwise and slice thinly.

4. Add water and konnyaku in a small pot and boil for 3 minutes to remove the smell. It also makes konnyaku absorb flavors more and improves the texture.

5. Cut the carrots into julienne pieces.

6. Cut the lotus root into thinly pieces.

7. Heat oil in a medium pot over medium heat. Add carrot and lotus root and cook until they are coated with oil.

8. Add the hijiki, then konnyaku and aburaage. Mix all together.

9. Add the dashi and let it boil.

10. Add all the seasonings and mix well. Cook covered on medium low heat.

11. After 30 minutes, add the edamame.

12.Cook uncovered to reduce the sauce until you see the bottom of the pan. Put the leftover in an airtight container and keep in the refrigerator for up to 3-4 days.

Nutrition Facts

Per Portion

Calories 184
Calories from fat 68
Calories from saturated fat 19.9
Total Fat 7.6 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 3.4 g
Cholesterol 0
Sodium 1338 mg
Potassium 263 mg
Total Carbohydrate 22.1 g
Dietary Fiber 4.0 g
Sugars 11.2 g
Protein 6.1 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 0.9

Energy sources