How to Cook Yummy Hijiki Seaweed and Okra Salad

how to cook yummy hijiki seaweed and okra salad

Hijiki Seaweed and Okra Salad. Drain in a colander or sieve. Scrub the okra on a cutting board with salt, and boil briefly. Boil the hijiki seaweed briefly and drain in a colander or sieve.

Hijiki Seaweed and Okra Salad Put in less mayonnaise than soy sauce. A classic Japanese side dish, hijiki seaweed salad. Even if you are new to seaweed, this is a simple recipe that is easy to start. You can have Hijiki Seaweed and Okra Salad using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Hijiki Seaweed and Okra Salad

  1. It’s 1 of as much (to taste) Hijiki seaweed (dried is ok).
  2. Prepare 3 of to 4 Okra.
  3. Prepare 1 of Onion.
  4. Prepare 1 of generous handful Bonito flakes.
  5. Prepare 1 of Soy sauce.
  6. Prepare 1 of Mayonnaise.

It's savory, tasty and full of nutrition. You might have tried hijiki salad at Japanese restaurant and wonder how to make it at home. Hijiki seaweed, sliced carrot and aburaage (deep fried thin tofu) are cooked in sweet soy-flavoured dashi stock. Because it is a simmered dish and served at room temperature, hijiki seaweed salad is usually made ahead and kept in the fridge for a few days so that it can be added to the meal as one of a few side dishes to add variety to the meal.

Hijiki Seaweed and Okra Salad instructions

  1. Slice the onion thinly and put into a bowl of ice water for about 10 minutes. Drain in a colander or sieve. Scrub the okra on a cutting board with salt, and boil briefly. Boil the hijiki seaweed briefly and drain in a colander or sieve..
  2. Put the onion, hijiki seaweed, sliced okra rounds and bonito flakes in a bowl..
  3. Mix together roughly, add the mayonnaise and soy sauce and mix again. Taste and adjust the seasoning as needed..

Ingredients You'll Need: Dried hijiki seaweed – You can look for it at Japanese supermarkets, Asian grocery stores, natural food stores, OR online.; Aburaage (fried tofu pouch) – You get a lot of flavors from Aburaage. Carrots – It adds color and nutrition. Edamame – The soybeans provide plant-based protein and satisfying bite to the simmered salad. Put the hijiki in a bowl and wash. In a small bowl, whisk together the lemon juice, soy sauce, olive oil, and salt.

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