Hijiki-Ni, Simmered Hijiki Seaweed Salad (Vegan)

Hijiki-Ni, Simmered Hijiki Seaweed Salad

From Zen Kitchen to Punk Rock Izakaya: Hijiki-Ni, the Soul of Plant-Based Umami

A quick, nourishing Japanese seaweed dish packed with deep flavor, mineral-rich goodness, and effortless versatility.

Hijiki-Ni is a classic Japanese plant-based dish that brings together the deep umami of kombu dashi with the rich, mineral-packed goodness of premium dried hijiki seaweed, creating a naturally nourishing and satisfying experience. Rooted in the mindful traditions of shojin ryori yet perfectly at home in a modern punk rock izakaya or fusion kitchen, this dish delivers a clean, balanced “sea essence” that supports vitality, digestion, and overall wellness. The combination of hijiki, carrots, and aburaage creates a beautiful contrast of textures and flavors—savory, slightly sweet, and deeply comforting. Ready in just 30 minutes, it’s an easy way to elevate everyday meals with a regenerative, ecological health food that fits vegan, vegetarian, and pescatarian lifestyles. Whether served alongside rice, added to salads, or reimagined in global dishes, Hijiki-Ni offers a simple, delicious gateway into the soul of Japanese foods and the limitless potential of seaweed.

Cooking Time:  30 minutes

Servings: 4 servings

Ingredients:

• 5 Tablespoons (15-20g) dried naga hijiki strands, soaked 15-20 minutes

• 1 medium carrot, julienned

• 2 sheets aburaage (deep fried tofu), washed lightly with hot water and cut into thin strips

• 1 Tablespoon sesame oil

• 1 cup (200ml) kombu dashi (soak 3 grams of kombu in 1 cup of hot water for 30 minutes and remove kombu to use the dashi)

• 1 tablespoon sake

• 1 tablespoon mirin

• 2 tablespoons soy sauce

  
  

Instructions:

1.

Soak hijiki until soft; drain.

2.

Soak kombu in hot water for kombu dashi.

3.

Put aburaage in a colander and pour boiling water over it to remove oils on its surface; drain; cut into thin strips.

4.

Wash and cut carrots into thin Julienne strips.

5.

Sauté hijiki in sesame oil together with the carrots and aburaage over medium heat for 1–2 minutes.

6.

Add in the dashi, sake, mirin and soy sauce and cover to simmer over medium heat for additional 10-15 minutes or until roughly half of the liquid has evaporated

7.

Enjoy!

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