Ingredients with Measurements:
- 1/2 cup dried hijiki seaweed
- 1 large cucumber, thinly sliced
- 1 tablespoon sesame seeds
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped scallions
Special equipment needed: None
Step-by-step instructions:
1. Soak the hijiki seaweed in cold water for 10 minutes, then drain and rinse well.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, salt, and black pepper.
3. In a large bowl, combine the hijiki seaweed, sliced cucumber, and chopped scallions.
4. Pour the dressing over the salad and toss to coat.
5. Toast the sesame seeds in a dry skillet over medium heat until golden brown, about 2-3 minutes.
6. Sprinkle the toasted sesame seeds over the salad and serve.
15 minutes
Temperature: Room temperature
Serving size: 4
Nutritional information:
- Calories: 90
- Total Fat: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 410mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 3g
Substitutions for ingredients:
- You can use other types of seaweed, such as wakame or kombu, instead of hijiki.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sesame oil, you can use olive oil or vegetable oil.
Variations:
- Add sliced avocado or mango for a creamy and sweet twist.
- Add sliced radishes or carrots for extra crunch.
- Add chopped cilantro or mint for a fresh and herbaceous flavor.
Tips and tricks:
- Make sure to rinse the hijiki seaweed well to remove any sand or debris.
- You can soak the hijiki seaweed overnight in the refrigerator for a softer texture.
- Toasting the sesame seeds brings out their nutty flavor and adds a nice crunch to the salad.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra sesame seeds and scallions for a pop of color.
Garnishes:
- Toasted sesame seeds
- Chopped scallions
- Chopped cilantro or mint
Pairings:
- This salad pairs well with grilled fish or chicken.
- Serve with a side of steamed rice or quinoa.
Suggested side dishes:
- Miso soup
- Edamame
- Grilled vegetables
Troubleshooting advice:
- If the dressing is too salty, add more honey or rice vinegar to balance it out.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to rinse the hijiki seaweed well to remove any sand or debris.
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Food history:
- Hijiki seaweed is a popular ingredient in Japanese cuisine and is known for its high nutritional value.
Flavor profiles:
- This salad has a savory, sweet, and nutty flavor profile.
Serving suggestions:
- Serve this salad as a light and refreshing appetizer or side dish.
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Region: Japanese