Healthy Japanese-Style Hijiki Salad Made with Shiro-dashi

Are you looking for a healthy, Japanese-style side dish that is easy to make, delicious, and perfect for preparing in advance?

Hijiki salad is a classic Japanese home-cooked dish that has long been a favorite. It frequently appears on the dinner table as a small side dish served alongside rice and soup.

Hijiki is popular as a healthy Japanese ingredient because it is rich in dietary fiber and contains minerals such as iron. It is also an excellent choice for plant-based, vegan, and vegetarian diets. (*Note: If preparing this for vegans, please use a vegan-friendly shiro-dashi that does not contain seafood-based stock.)

The best part is that by using shiro-dashi (white dashi stock), you can achieve a perfectly balanced Japanese flavor without the hassle of measuring out multiple seasonings. It allows you to easily create an authentic side dish right at home.

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Ingredients (Serves 4–6 as a side dish)

• Dried hijiki: 10g
• Carrot: 1/3 of a medium carrot (cut into thin strips)
• Abura-age (deep-fried tofu pouch): 1 piece (cut into thin strips)
• Shiro-dashi: 1.5 tablespoons
• Water: 150ml
• Sugar: 1 teaspoon
• Sesame oil: 1 teaspoon

Where to buy ingredients:
Dried hijiki and abura-age can be purchased at Asian grocery stores, particularly Japanese supermarkets.

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Instructions

1. Prepare the ingredients.

Soak the dried hijiki in plenty of water for about 20 minutes.

Once rehydrated, rinse the hijiki thoroughly and drain well.

Cut the carrot and abura-age into thin strips.

2. Sauté the ingredients.

Add the sesame oil to a pot or frying pan and heat over medium heat.

Add the carrot and sauté for about 1 minute.

Next, add the hijiki, followed by the abura-age. Sauté everything together for another 2–3 minutes. 3. Simmer until the flavors meld. Add the water, shiro-dashi (white dashi), and sugar.

Reduce the heat to low and simmer gently for about 10–15 minutes until almost all the liquid has evaporated.

Once the liquid is gone, the delicious Japanese-style flavors will have fully infused the hijiki seaweed.

It is delicious served warm, at room temperature, or chilled.

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Tips

Is it suitable for making ahead?

Yes! It tastes even better after the flavors have had time to meld. Store it in an airtight container in the refrigerator for 3–4 days.

Can it be made vegan?

Yes. Simply use a vegan-friendly shiro-dashi (made without bonito or other seafood) and choose abura-age (deep-fried tofu pouches) made exclusively from plant-based ingredients.

What goes well with it?

It pairs perfectly with rice, grilled tofu, miso soup, and grilled fish. It also makes a great bento side dish or a topping for healthy grain bowls.

Can I add other vegetables?

Of course! Adding ingredients like edamame, shiitake mushrooms, shaved burdock root (sasagaki gobo), or boiled soybeans enhances the texture and nutritional value, making it even more delicious.