Name: Hijiki Nimono – Japanese Style Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 packet of DRIED KONYAKU NOODLES; 160g of Carrot, cut into long thin strips; 80g of French beans, cut into 2-3cm long; 10g of dried Hijiki seaweed; A pinch of Toasted Sesame Seeds; 1 tbsp Sake; 2 tbsp Mirin; 1 tbsp Soy sauce (Tamari soy sauce for gluten free option); 1 1/2 Muscovado Sugar (can be replaced by Agave, Maple syrup etc); 1 tbsp Sesame oil; 2 tbsp Soy sauce (Tamari soy sauce for gluten free option); 1 tsp Sesame seeds ground

This is an adapted version of my Veggie-Don served in Otabe Kafe. Veggie-Don is very popular and lots of people come back and have it again and again.

In Japan, we cook 'Hijiki Nimono(ひじきの煮物)' (which means ‘simmered Hijiki’) with lots of Hijiki seaweed and a small amount of vegetables. I’ve changed the recipe so it is the other way around, to a small amount of Hijiki seaweed with lots of vegetables. Then we can enjoy the taste of this nice mixture of Hijiki seaweed and crunchy vegetables.

It is said that there are plenty of health benefits in seaweed but it may seem difficult to cook. This recipe is very simple and easy to cook at home. Please do have a try!

Tsuyoshi@Otabe Kafe

AuthorMariCategoryGluten Free, VegetarianDifficultyBeginner

This is an adapted version of my Veggie-Don served in Otabe Kafe. Veggie-Don is very popular and lots of people come back and have it again and again.

Yields1 Serving

Prep Time30 minsCook Time10 minsTotal Time40 mins

Main Ingredients

1 packet of DRIED KONYAKU NOODLES

160g of Carrot, cut into long thin strips

80g of French beans, cut into 2-3cm long

10g of dried Hijiki seaweed

A pinch of Toasted Sesame Seeds

Ingredients for Hijiki seasoning*

1 tbsp Sake

2 tbsp Mirin

1 tbsp Soy sauce (Tamari soy sauce for gluten free option)

1 1/2 Muscovado Sugar (can be replaced by Agave, Maple syrup etc)

Ingredients for final seasoning**

1 tbsp Sesame oil

2 tbsp Soy sauce (Tamari soy sauce for gluten free option)

1 tsp Sesame seeds ground

Steps for Hijiki preparation

Soak dried Hijiki in cold water for 3-4 hours (or follow the instruction on product)

Drain well, place in a saucepan and use a high heat to remove the moisture, but be careful not to burn

Add Hijiki seasoning* and bring to the boil. Reduce heat then simmer for 15-20 minutes

Final steps

Prepare the DRIED KONYAKU NOODLES as instructed on the packet and cut them into 3-4cm long

Blanch or steam Carrots and French beans, drain well

Place all the ingredients and seasoning** into a mixing bowl

Serve onto 4 plates and sprinkle Toasted Sesame seeds on top

Enjoy!

Tip 1.
Add chopped fresh chilli at FINAL STEP 3, if you would like to add a kick

Tip 2.
Any leftover prepared Hijiki can be kept for a week in the fridge so I would recommend you make double or triple this amount. Enjoy with just a bowl of rice

Tip 3.
One of our customers gave us feedback that it would be good idea to invest in some quality Japanese ingredients for Hijiki Salad, especially Sesami Oil

Ingredients