Healthy Potato Salad with Okara and Hijiki Seaweed. Great recipe for Healthy Potato Salad with Okara and Hijiki Seaweed. I made a healthy and nutrient-rich potato salad based on a cafe side dish item. Adjust the amount of mayonnaise and shiro-dashi to your preference.
Even if you are new to seaweed, this is a simple recipe that is easy to start. It's savory, tasty and full of nutrition. 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. You can have Healthy Potato Salad with Okara and Hijiki Seaweed using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Healthy Potato Salad with Okara and Hijiki Seaweed
- Prepare 2 of Potatoes.
- You need 100 grams of Okara.
- Prepare 1/3 of Carrot.
- You need 1 tbsp of Hijiki seaweed.
- You need 5 of Frozen green beans.
- It’s 3 tbsp of or more Mayonnaise.
- You need 1 1/2 tbsp of or more Shiro-dashi.
Carrots – It adds color and nutrition. Edamame – The soybeans provide plant-based protein and satisfying bite to the simmered salad. First of all, let's get this seaweed re-hydrated. You can use a ready assembled sea vegetable salad, or use a combination of wakame and hijiki seaweed.
Healthy Potato Salad with Okara and Hijiki Seaweed instructions
- Soak the hijiki seaweed in water to rehydrate. Wrap the unpeeled potatoes in plastic wrap. Microwave at 600 W for 5-6 minutes..
- Finely julienne the carrots and cut the frozen green beans into small pieces. Blanch the vegetables and hijiki seaweed in hot water for a minute and drain in a sieve..
- Roast the okara in a pan..
- Peel and mash the potatoes and combine with the ingredients from Steps 2 and 3. Season with the mayonnaise and shiro-dashi, and it's done..
Simply place in a bowl of water for twenty minutes. While the seaweed is soaking, prepare the dressing. This seaweed salad recipe is a healthy Japanese dish. It is sustainable and loaded with nutrients like fiber, vitamins and minerals like iron and magnesium. Hijiki, a thin seaweed that looks black when cooked and is often used in Japanese and Korean appetizers, is the most commonly affected by arsenic exposure..
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