This dish features mild hijiki seaweed, shelled edamame, shredded carrots, fried tofu puffs, and avocado cubes. It’s a really nice combination of textures with flavors ranging from nutty to creamy and a subtle taste of the sea. It’s also super nutritious.
- 1/2 cup dried hijiki seaweed
- 1/2 large carrot julienned or shredded
- 2 sheets aburaage fried tofu puff, cut into strips
- 1/2 cup shelled cooked edamame
- 1/2 large avocado cut into cubes
- 1 teaspoon neutral cooking oil
- 2 Tablespoons sake
- 1 Tablespoon soy sauce
- 2 teaspoons maple syrup
- 1/4 cup vegetable broth or vegetarian dashi
- 1 1/2 Tablespoons toasted sesame seeds
Place hijiki in a large bowl and cover with at least 4 cups of water. Rehydrate for at least 30 minutes. Drain and rinse hijiki
Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the carrot and stir for 1 minute. Add the aburaage and drained hijiki and stir for 1 more minute.
Add the sake, soy sauce, maple syrup, and vegetable broth (or dashi) and stir well. Turn to medium-high heat. Stir and cook until the liquid has nearly evaporated, 6 to 8 minutes. Add the edamame annd continue to stir until the liquid has evaporated, 2-3 minutes.
Remove skillet from heat and add the sesame seeds. Stir well. You can serve it immediately, allow it to cool, or even chill it before serving. Serve with avocado cubes.
You can store the salad in an airtight container in the fridge for up to 5 days.
You can rehydrate the hijiki in advance and store it after draining it.
I used maple syrup because of its ease of use. You can substitute sugar (more traditional) or any other sweetener you like.