I've been looking for some good seaweed salad recipes lately for my good friend Mr O. and came across this hijiki seaweed salad. The plan was to make it and take photos, but the recipe calls for cucumber and celery neither of which can be found in the village in winter time. After dealing with many many kilograms of cucumbers last summer, I'm happy to wait for another few months so it actually worked out quite well! The closest thing I could think of was tofu seeing as it's cool and refreshing and it was great. Here's the real recipe though, it should be just as good if not better! Oh, and if you're wondering about the funny shape of the tofu, it's because I forgot to take the photo before we started eating it.
10g dried hijiki
1/2 stick of celery
as many toasted sesame seeds as you like
1 teaspoon sesame oil
1 tablespoon each of
vegetable oil (I used olive oil)
pinch of salt
1. soak hijiki in warm water until soft, blanch, and drain.
2. slice cucumber and celery finely, soak in iced water and drain.
3. mix dressing ingredients together
4. mix it all together and sprinkle sesame seeds on top.
So simple! And if you believe everything you read on the packet, hijiki is very good for you - it's apparently high in iron, calcium, magnesium and fibre. Nice.