Hijiki No Nimono (Hijiki Salad)

Marc Matsumoto

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

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Hijiki No Nimono (ひじきの煮物) or Hijiki Salad as it's known in the US is a delicious Japanese side dish loaded with both sea and land vegetables. #japan #japanese #seaweed #japanesefood

Although this dish is often called Hijiki Salad at Japanese restaurants in the US, I'm guessing this was a deliberate mistranslation. The Japanese name for this dish is Hijiki No Nimono (ひじきの煮物) which literally translates to "simmered hijiki". I suppose "hijiki salad" is a more marketable name, and it's not entirely inaccurate given that this dish is loaded with both land and sea vegetables.

Dried Hijiki

Although Hijiki No Nimono is a cooked dish, it's typically served at room temperature. This is partly because Japanese meals are usually served with many small bowls of sides called kobachi (小鉢 literally "small bowl"). Since it would be pretty tough to prepare 5 sides and keep them all warm, some of them are made ahead so that they can be quickly dished out. The other reason why this Hijiki No Nimono is served at room temperature is that it needs time to rest to taste its best. if you serve this hot out of the pan it's going to taste a little bland, but leave it in the fridge overnight and you'll be treated to a mouthful of earthy, briny, nutty flavors.

While most people think of adding sugar to a dish to make it sweet, in Japanese cuisine, sugar is used as an ingredient to balance salt, which is how Japanese dishes get their mellow taste. I like using unrefined sugar (often labeled evaporated cane juice) for its extra flavor, and by adding it in while sauteing the carrots, the sugar has a chance to caramelize, imbuing the finished Hijiki Salad with the complex flavor of caramel

Fried tofyu adds protein and texture to the hikiki salad.

Lastly, I like adding some aburaagé (fried tofu) to Hijiki No Nimono as a protein because its spongy texture makes it perfect for absorbing all the flavors in this dish, releasing them into your mouth when you bite into a piece. They're like little flavor bombs distributed throughout the hijiki. If you can't find aburaagé in your area, or "spongy" isn't a texture you're into, you can replace this with your favorite protein such as chicken, edamame, or shrimp.

Hijiki no Nimono or Hijiki salad is a Japanese side dish made from seaweed, carrots, fried tofu simmered with soy sauce and sake.

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Hijiki No Nimono (Hijiki Salad)Although this dish is often called Hijiki Salad at Japanese restaurants in the US, I'm guessing this was a deliberate mistranslation. The Japanese name for this dish is Hijiki No Nimono (ひじきの煮物) which literally translates to "simmered hijiki". I suppose "hijiki salad" is a more marketable name, and ...

Summary

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  • Courseside dish
  • Cuisinejapanese
  • Yield8 servings 8 serving
  • Cooking Time10 minutesPT0H10M
  • Preparation Time5 minutesPT0H5M
  • Total Time15 minutesPT0H15M

Ingredients

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30 grams
Hijiki (~2/3 cup)
40 grams
Enoki mushrooms (~1/2 pack)
1 teaspoon
Vegetable oil
50 grams
Carrot (~1/2 large carrot, julienned)
2 teaspoons
Evaporated cane juice
56 grams
Aburaage (cut into strips) 3/4 cups
1/4 cup
Dashi
2 tablespoons
Sake
1 tablespoon
Soy sauce
1/4 tablespoon
Salt
1 tablespoon
Toasted sesame seeds

Steps

  1. Add the dry hijiki to a bowl and cover with plenty of water. Let it rehydrate for 20 minutes and then drain and rise.
    Rehydrated Hijiki for making the best hujiki salad.
  2. Prepare the enoki mushrooms by trimming off the bottom third and discarding and then cutting the remaining enoki into thirds (about 1 1/4-inch long pieces).
  3. Heat a frying pan over medium-high heat until hot and swirl with oil. Add the julienned carrots, enoki, and sugar and saute until until the mushrooms have released some liquid, and that liquid has evaporated.
    Caramelizing onions and enoki with sugar for making Hijiki Salad
  4. Add the aburaage and continue sauteing for another 30 seconds.
    Sauteeing fried tofu for making Hijiki.
  5. Add the hijiki and toss to coat evenly with oil, then add the dashi, sake, soy sauce and salt.
    Hijiki added to the pan.
  6. Turn up the heat to high and cook tossing frequently to reduce the liquid and coat the hijiki evenly with sauce. It's done when there is no liquid left in the pan.
    Finishing off the hijiki by boiling off excess liquid.
  7. Finish by tossing the hijiki together with the sesame seeds.

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