Recipe: Hijiki Nimono (Simmered Seaweed Salad)
Thanks to Yu & Mi Company for sharing this beautifully simple, healthy recipe with us. Their Konyaku noodles are only 48kcal per 100g — perfect if you've got new year's resolutions to keep!
Ingredients
- 1 packet of Dried Konyaku Shirataki Noodles
- 160g of Carrot, cut into long thin strips
- 80g of French beans, cut into 2-3cm long
- 10g of dried Hijiki seaweed
- A pinch of Toasted Sesame Seeds
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- For the Hijiki Seasoning*:
- 1 tbsp Sake
- 2 tbsp Mirin
- 2 tbsp Mirin
- 1 tbsp Soy sauce
- 1 1/2 Muscovado Sugar
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- For the Final Seasoning**:
- 1 tbsp Sesame oil
- 2 tbsp Soy sauce (Tamari soy sauce for gluten free option)
- 1 tsp Sesame seeds ground
Key info
- Prep: 30 mins
- Cooking time: 10 mins
- Serves: Four as a side dish
- Rating: Easy
Instructions
1 Soak dried Hijiki in cold water for 3-4 hours (or follow the instruction on product)
2 Drain well, place in a saucepan and use a high heat to remove the moisture, but be careful not to burn
3 Add Hijiki seasoning* and bring to the boil. Reduce heat then simmer for 15-20 minutes
4 Prepare the ‘DRIED KONYAKU’ as instructed on the packet
5 Blanch or steam Carrots and French beans, drain well
6 Place all the ingredients and seasoning** into a mixing bowl
7 Serve onto 4 plates and sprinkle Toasted Sesame seeds on top.
Tip: Add chopped fresh chilli at FINAL STEP 3, if you would like to add a kick
Any leftover prepared Hijiki can be kept for a week in the fridge so I would recommend you make double or triple this amount. Enjoy with just a bowl of rice.
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