Advertisement
Ingredients
1 ounce assorted dried seaweeds or wakame
¼ cup minced shallot, scallion, or red onion
2 tablespoons soy sauce, or to taste
1 tablespoon rice wine or other light vinegar, or to taste
1 tablespoon mirin or 1 teaspoon sugar, or to taste
½ tablespoon dark sesame oil, or to taste
Pinch cayenne, or to taste
Salt, if necessary
1 tablespoon toasted sesame seeds, optional
Nutritional analysis per serving (4 servings)
2 grams carbs; 44 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 3 grams fat; 1 gram fiber; 443 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Rinse the seaweed once and soak it in at least 10 times its volume of water. When tender, about 5 minutes later, drain and gently squeeze the mixture to remove excess water. Pick through the seaweed to sort out any hard bits (there may be none) and chop or cut up (you may find it easier to use scissors) if the pieces are large. Put in a bowl.
- Step 2
Toss with the shallot, soy sauce, vinegar, mirin, sesame oil, cayenne, and salt. Taste and add salt or other seasonings as necessary. Serve garnished with the sesame seeds.
Private Notes
Comments
Easy, straightforward, and just what I was looking for. Rehydrated hijiki and dressed per the recipe. Used this as a highlight on a grain bowl. Leftovers the next day were still perky and tasty. Make it!
Ginger, minced, is a welcome addition. Hijiki and wakame.
Ginger, minced, is a welcome addition. Hijiki and wakame.
Easy, straightforward, and just what I was looking for. Rehydrated hijiki and dressed per the recipe. Used this as a highlight on a grain bowl. Leftovers the next day were still perky and tasty. Make it!