Hijiki Salad | Just One Cookbook

Hijiki Salad

Course: Appetizer, Salad, Side Dish
Cuisine: Japanese
Keyword: nimono, seaweed
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Author: Nami
Today's recipe is Hijiki Seaweed Salad, a traditional Japanese dish using a type of wild seaweed that is known for its many essential minerals and dietary fiber. Cooked in a savory sauce with other vegetables, this healthy salad has a delightful texture and homey flavor. Give it a try and you will come to appreciate this salad.




  1. Gather all the ingredients.

    Hijiki Salad Ingredients
  2. Soak dried hijiki in 4 cups of water for 30 minutes.
    Hijiki Salad 1
  3. Drain to a large fine sieve and wash under the running water.
    Hijiki Salad 2
  4. Boil water in a small saucepan and pour on top of aburaage. This will remove the oil coated on the aburaage (manufacture’s oil doesn’t taste good, so this extra step will improve flavor of aburaage.). Cut in half lengthwise and slice thinly.
    Hijiki Salad 3
  5. Add water and konnyaku in a small pot and boil for 3 minutes to remove the smell. It also makes konnyaku absorb flavors more and improves the texture.
    Hijiki Salad 4
  6. Cut the carrots into julienne pieces.
    Hijiki Salad 5
  7. Cut the lotus root into thinly pieces.
    Hijiki Salad 6
  8. Heat oil in a medium pot over medium heat. Add carrot and lotus root and cook until they are coated with oil.
    Hijiki Salad 7
  9. Add the hijiki, then konnyaku and aburaage. Mix all together.
    Hijiki Salad 8
  10. Add the dashi and let it boil.
    Hijiki Salad 9
  11. Add all the seasonings and mix well. Cook covered on medium low heat.
    Hijiki Salad 10
  12. After 30 minutes, add the edamame.
    Hijiki Salad 11
  13. Cook uncovered to reduce the sauce until you see the bottom of the pan. Put the leftover in an airtight container and keep in the refrigerator for up to 3-4 days.
    Hijiki Salad 12

Recipe Notes

It might be hard to find optional ingredients. In that case, replace them with other ingredients you like.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.