Ingredients
1 c. dried hijiki seaweed
1/4 c. soy sauce
1/4 c. mirin
2 tsp. sugar
1/2 tsp. dashi powder (see Note)
2 tbsp. vegetable oil
4 carrots
1 c. thinly sliced fried tofu (see Note)
2 tbsp. seasoned rice vinegar
2 tsp. toasted sesame oil
black sesame seeds
Preparation
Step 1In a bowl, cover the hijiki with warm water and let stand for 1 hour. Drain, pressing out any excess water. In a small bowl, combine the soy, mirin, sugar, and dissolved dashi.Step 2Heat the vegetable oil in a saucepan. Add the carrots and fried tofu and cook over high heat for 1 minute. Stir in the hijiki. Add the soy mixture and simmer over moderately low heat, stirring occasionally, until the carrots are tender and the liquid is absorbed, about 15 minutes. Transfer the hijiki salad to a bowl and refrigerate until chilled, 1 hour.Step 3In a small bowl, whisk the vinegar with the sesame oil. Add the dressing to the salad and toss to coat. Sprinkle with sesame seeds and serve. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
