Ingredients with Measurements:
- 1 cup dried hijiki seaweed
- 1 block firm tofu, drained and cubed
- 1 small carrot, julienned
- 1 small cucumber, julienned
- 1/4 cup edamame beans
- 1 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Large bowl
- Medium saucepan
- Colander
Step-by-step instructions:
1. Rinse the hijiki seaweed in cold water and soak in a large bowl of water for 10 minutes.
2. In a medium saucepan, bring 2 cups of water to a boil. Drain the soaked hijiki and add it to the boiling water. Reduce the heat to low and simmer for 10-15 minutes, or until the seaweed is tender.
3. Drain the hijiki in a colander and rinse with cold water. Squeeze out any excess water and transfer to a large bowl.
4. Add the cubed tofu, julienned carrot, julienned cucumber, and edamame beans to the bowl with the hijiki.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, salt, and pepper.
6. Pour the dressing over the salad and toss to combine.
7. Sprinkle sesame seeds over the top of the salad.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 8g
Carbohydrates: 16g
Protein: 12g
Fiber: 4g
Sugar: 7g
Sodium: 480mg
Substitutions for ingredients:
- Instead of hijiki seaweed, you can use any other type of seaweed such as wakame or nori.
- Instead of edamame beans, you can use peas or green beans.
- Instead of honey, you can use agave nectar or maple syrup.
Variations:
- Add sliced avocado to the salad for extra creaminess.
- Use quinoa or brown rice instead of tofu for a different protein source.
- Add sliced radishes or bell peppers for extra crunch.
Tips and tricks:
- Make sure to rinse the hijiki seaweed well before soaking to remove any debris.
- Squeeze out any excess water from the hijiki before adding it to the salad to prevent it from becoming too watery.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
Storage instructions:
Store the salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the salad in a large bowl or on individual plates.
Garnishes:
Sprinkle extra sesame seeds or chopped scallions over the top of the salad.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve the salad with a side of brown rice or quinoa.
Troubleshooting advice:
If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
Make sure to rinse all vegetables thoroughly before using them in the salad.
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, slightly sweet, and nutty flavor from the sesame seeds and dressing.
Serving suggestions:
Serve the salad as a light lunch or as a side dish with a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Japanese