Hijiki and Soy Bean Salad. A classic Japanese side dish, Hijiki Seaweed Salad features a type of wild seaweed that is highly nutritious. It is simmered together with a myriad of vegetables in a savory dashi broth. The result is so full of flavor and perfect for meal prep.
Slice the onion thinly and mix with a pinch of salt. Drain the water from the soy beans. Put all ingredients into a container and mix well. You can have Hijiki and Soy Bean Salad using 4 ingredients and 3 steps. Here is how you cook that.
Ingredients of Hijiki and Soy Bean Salad
- Prepare 20 g of dried hijiki seaweed.
- Prepare 1 of Onion.
- You need 100 g of cooked soy beans.
- Prepare of Ponzu sauce or your favorite dressing as needed.
Put the green vegetables such as Mizuna/potherb mustard, lettuce etc, and add the hijiki salad. Pour the Ponzu Sauce or your favorite dressing. Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear.
Hijiki and Soy Bean Salad instructions
- Wash the hijiki and soak in water following the instructions on the packet (about 15 min). Boil briefly to remove the smell and drain. Slice the onion thinly and mix with a pinch of salt. Drain the water from the soy beans..
- Put all ingredients into a container and mix well..
- Add some greens like lettuce, mustard greens, mizuna, etc. to a bowl and toss with the hijiki salad. Drizzle with ponzu sauce or your favorite dressing..
Serve hijiki salad as a side dish. Hijiki salad is a Japanese dish (one that's been widely adapted in Hawaii), so it pairs well with Japanese or local Japanese dishes. Think miso butterfish, furikake salmon, and tuna-tofu patties. I also love it with some Hawaiian dishes like kalua pork / kalua pig and pipikaula! Put the hijiki in a bowl and wash.
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