Hijiki Seaweed & Avocado Western-Style Dressing. Scientifically known as Sargassum fusiforme, hijiki is a type of seaweed that is typically brown or dull green when cultivated or collected in the wild. It grows on the coastlines on Japan, China, and Korea, and has become a staple variety of seaweed in many cultural dishes. As someone who cooks a LOT of Japanese food, I am always looking for various products not readily available in local stores, so this Hijiki was nice to find on Amazon.
I've had this hijiki (even sometimes make my mom make it for me just so I won't have to do it myself–she likes feeling needed) many times and it is especially delicious on a hot summer evening when you really don't. But hijiki, a black or dark brown seaweed, has an umami-rich, mushroom-like quality that its greener counterparts do not. With its sweet, clean, mineral smell, hijiki (which is full of iron, magnesium, potassium, and calcium) evokes the forest instead of the tide. You can cook Hijiki Seaweed & Avocado Western-Style Dressing using 13 ingredients and 6 steps. Here is how you cook it.
Ingredients of Hijiki Seaweed & Avocado Western-Style Dressing
- It’s 20 grams of Hijiki buds (dried).
- It’s 1 tsp of ☆Soy sauce.
- You need 1 dash of ☆Salt and pepper.
- You need 1/2 of Avocado.
- It’s 1 of splash Lemon juice.
- It’s 20 grams of Onion.
- It’s 1/4 block of Firm tofu.
- You need 1/2 tbsp of ◎White miso.
- It’s 1/2 tbsp of ◎White sesame paste.
- You need 1/2 clove of ◎Grated garlic.
- Prepare 1 tsp of ◎Olive oil.
- It’s 1 tsp of ◎Dried basil leaves.
- You need 1 pinch of each ◎Salt and pepper.
Hijiki ( Hijiki photos) Hijiki is an uncommon kind of seaweed harvested mainly from seas off Japan and Korea. It is generally sold in dry and shredded form (short coarse strips) and is almost black in colour. Because of these appearances, dried hijiki seaweed is physically distinct from other varieties of seaweed such as arame, kombu, wakame. 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.
Hijiki Seaweed & Avocado Western-Style Dressing step by step
- Leave the hijiki to soak in 10 x the amount of water for 30 minutes. Take the hijiki by the handful, transfer to a sieve and give it a quick rinse..
- Drain the tofu. Bring a pot of water to boil, boil the tofu for 5 minutes and when it rises to the top, transfer it to a sieve and cool..
- Quickly boil the hijiki. Transfer to a sieve to drain and whilst still hot, season with soy sauce, salt, and pepper..
- Finely chop the onions, rinse with water, then thoroughly drain. Cut the avocado into bite-sized pieces and sprinkle with lemon juice..
- Blend the tofu into a smooth paste in the mortar, then add the white miso paste, sesame paste, garlic, olive oil, and basil and mix well..
- Add the avocados and onion from Step 4 to the mixture from Step 5 and season with salt and pepper. Lastly, add the drained hijiki, give everything a quick mix and you're done..
Carrots – It adds color and nutrition. Edamame – The soybeans provide plant-based protein and satisfying bite to the simmered salad. Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Hijiki has been a part of the Japanese diet for centuries.
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