Hijiki Seaweed Salad ひじきの煮物

½ cup dried hijiki seaweed (1 oz; 10 x more after rehydrated)

4 cups water (for soaking)

2 aburaage (deep-fried tofu pouch) (1.4 oz, 40 g; you can substitute it with crispy fried tofu cubes from an Asian grocery store, but blanch them first to remove excess oil)

3 oz konnyaku (konjac) (⅓ konnyaku; optional)

3 oz carrot (½ to 1 carrot)

¼ lotus root (renkon) (1.3 oz, 37 g; pre-boiled; optional)

1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)

⅓ cup shelled edamame (2 oz, 60 g; cooked; optional)

2 cups dashi (Japanese soup stock; click to learn more) (use kombu dashi for vegan/vegetarian)

subheading: Seasonings:

¼ cup mirin (4 Tbsp)

2 Tbsp sugar (reduce the amount in half if you like; Hijiki Salad is typically on the sweet side for a preserving purpose. Especially when packing it in a bento box, it tastes better as we eat it at room temperature)

¼ cup soy sauce (4 Tbsp)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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