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”. It fits within a class of simmered dishes called nimono such as Kabocha no Nimono, but I suppose “hijiki salad” is a more marketable name.
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
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.
Other Seaweed Recipes
- Seaweed Salad
- Sunomono (Cucumber & Wakame Salad)
- Furikake
- Spicy Salmon Hand Roll
Units
Ingredients
- 30 grams hijiki (~2/3 cup)
- 40 grams enoki mushrooms (~1/2 pack)
- 1 teaspoon vegetable oil
- 50 grams carrot (~1/2 large , julienned)
- 2 teaspoons granulated sugar
- 56 grams aburaage (cut into strips)
- ¼ cup dashi
- 2 tablespoons sake
- 1 tablespoon soy sauce
- ¼ tablespoon salt
- 1 tablespoon toasted sesame seeds
Instructions
- Add the dry hijiki to a bowl and cover with plenty of water. Let it rehydrate for 20 minutes and then drain and rise.
- 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).
- 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.
- Add the aburaage and continue sauteing for another 30 seconds.
- Add the hijiki and toss to coat evenly with oil, then add the dashi, sake, soy sauce and salt.
- 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.
- Finish by tossing the hijiki together with the sesame seeds.
Rimu Jihad says
Dear Marc, Happy New Year! Thank you for your excellent article you put title “Hijiki No Nimono (Hijiki Salad)”.By the way I am very impressed looked over all images. Keep it up. You are invite in https://ceramiccookware.org
Susanne says
Happy New Year from the cold North, too. Hope you are fine.
Susanne says
I’ve never seen hijiki seaweed anywhere, but other kinds of seaweed. What could I use in stead without jeopardizing the whole idea? Would warame be an option? I’m really not fond of sesame seeds between my teeth. Guess I could compensate with sesame paste?
Susanne says
warame=wakame
Ann Barcomb says
I just wanted to say that your new blog software is quite annoying. I didn’t know what one of the ingredients was in this recipe, so I copied it to paste into Google, and got a whole bunch of text about linking directly to your recipes instead of copying content. There are a lot of reasons why people might copy the text without trying to steal your intellectual property, and this is one very basic one. I also sometimes put recipes in a text file, along with the URL so that if I try the recipe and post it, I can also link people directly to the text. Please reconsider this extremely annoying feature. I have already more or less given up on saving any of your recipes for later, and now I find I can’t even look up ingredients!
Joann Henderson says
I m,ade this and was very pleased with the results. You never disappoint chef Marc. Keep the recipes coming.
Read more at: https://norecipes.com/hijiki-no-nimono-hijiki-salad-recipe
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Marc Matsumoto says
Hi Susanne, sorry for the late response. Wakame is quite different form Hijiki both in texture and taste. If you live in the US, you can buy it online through websites like Amazon.
Marc Matsumoto says
Hi Ann, sorry about the problem about cutting and pasting text. Unfortunately there are more people than you may think who copy the content off sites and post them to their own(in the tens of thousands). Many of these people don’t realize they’re doing something wrong, which is why I include the text. That said, you have a good point, so I’ve asked the hosting company if there’s a way to make the text show up only when you cut more than 100 characters. That way it should not effect things like cutting and pasting ingredients.
kakin says
Nice and delicious receipt! Had no enoki! But was still great taste!
Arigato 🙂
Marc Matsumoto says
Glad to hear you enjoyed it!