I love seaweed in nearly any shape or form, and I’m always looking for recipes that go beyond the usual nori roll or wakame salad. This super-healthy hijiki salad is exactly what I’ve been looking for: fortifying, tasty, and just a little bit unique. Best of all, it’s easy to make and reheats well. Don’t be put off by hijiki’s appearance — it may look out of the ordinary, but it’s full of iron, calcium, and magnesium.
2 ounces dried hijiki seaweed
1 cake abura-age deep-fried tofu
1 1/2 cups frozen edamame in pods
1 tablespoon vegetable oil
3/4 cup dashi stock
1 tablespoon sake
2 teaspoons sugar
3 tablespoons soy sauce
1/4 teaspoon salt
1. Place the hijiki seaweed in a sieve, immerse in cold water, and wash while shaking the sieve. Transfer to a large bowl and soak in cold water to soften, about 20 minutes. Drain hijiki in the sieve and set aside.
2. Peel the carrot and julienne into 1 1/2-inch long matchsticks. Thinly cut abura-age tofu into 1 1/2-inch lengths. Boil the frozen edamame briefly, drain, and shell.
3. Heat the vegetable oil in a pot, add the carrot, hijiki, and abura-age and saute. Add the stock, sake, sugar, soy sauce, and salt, and simmer over medium heat. When the simmering liquid is almost completely gone, add the edamame and mix. Turn off the heat and arrange in a bowl. Serve at room temperature.