12.Jan.2012 Carrot and seaweed salad
Healthy and delicious
This lovely seaweed salad is another standby favourite of mine because its modest ingredients belie the delicious outcome when they are brought together. Hijiki is one of my favourite seaweeds to use in a Japanese salad because of the shape and texture. It is not a strong flavoured seaweed and as such takes on the flavours of other ingredients well – such as a good dashi-based dressing. Hijiki is also highly nutritious and contains calcium, iodine, and vitamin B12.
A terrific summery Japanese recipe, this dish can be kept in the fridge for several days after making!
Carrot and Seaweed salad
- Hijiki seaweed
- Dashi (see how to make this on my miso soup post)
- Soy sauce / tamari / shoyu
- Sugar (optional)
The hijiki will need to be soaked before you can eat it. Place in bowl and cover with warm water for around 30 minutes. During this time, cut carrots into very, very thin strips. You want the carrot to be able to bend as it is tossed in the seaweed salad. Rinse hijiki thoroughly in cold water, and then squeeze off excess water. Mix carrots and seaweed together. In a small saucepan heat some dashi, a little soy sauce and mirin. Keep in mind you only need enough dressing for your seaweed salad so don’t pour too much in. Simmer for a few minutes and let it reduce a little. Taste and add a little sugar if you wish. Take off heat, decant into a bowl and allow to cool before pour over seaweed salad and tossing gently. This dish is even better if you let it cool in the fridge a little before serving so all the flavours amalgamate.