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Learn to make Hijiki Salad, a classic Japanese seaweed side dish that’s the perfect complement to your favorite Asian entrees. This version is gluten free and vegan!
What is Hijiki Salad?
Hijiki is a classic Japanese side dish of seaweed simmered in sweet soy sauce. It has a salty flavor. You’ll often find this seaweed salad served on the side with meals to add flavor.
Ingredients for Vegan Hijiki Salad
Traditional recipes for this salad contain hijiki seaweed, edamame, carrots, and dried tofu (abuurage). Then these ingredients are simmered in a sweet sauce made with:
for tons of umami flaovr Dashi
Mirin, which is Japanese seasoned rice vinegar and adds a nice sweetness to the sauce
, though you can use organic cane sugar if you prefer. Coconut sugar
Soy sauce. Use gluten-free soy sauce or tamari.
Is Hijiki Vegan and Gluten-Free?
Because most dashi contains fish, this salad is not naturally vegan. So. in order to make our vegan version, we’re using vegan dashi made with mushrooms instead of fish!
And finally, to make it gluten free, simply use
gluten free soy sauce. Ingredient Notes
You can find all of the ingredients for this recipe at a Japanese grocery store. Or, check the ethnic/Asian section of your grocery store. Hijiki comes dried.
In addition, you can also use frozen shelled edamame to save yourself time!
This is a great make-ahead recipe. Simply keep leftovers in the fridge in an airtight container for up to four days.
How to Serve Hijiki Salad
You can serve this as a side dish with your favorite Asian recipes, such as
Tofu Satay or Braised Korean Tofu.
Or, you can simply serve the salad with rice. It’s like a healthy little condiment. You can serve it chilled or warm, but often, it’s served cold or at room temp.
More Japanese Recipes
If you make this hijiki Salad recipe, be sure to let me know what you think with a comment below!
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This healthy hijiiki salad is a healthy vegan and gluten-free Japanese side dish with seaweed, deep-fried tofu, carrot and fish-free dashi.
1/3 cup dried hijiki seaweed
2– 3 pieces aburaage, dried, deep fried tofu (you can also use yuba)
1 tbsp neutral oil
1 carrot, julienned
1 1/2 cup dashi
1/2 cup shelled edamame
2 tbsp mirin
1 tbsp coconut sugar
2 tbsp gluten free soy sauce
Soak your dried hijiki seaweed in warm water for about an hour, until fully hydrated. Rinse and strain to remove excess water.
Repeat with the aburaage, soaking in warm water until hydrated (about 5 minutes), then removing excess water.
Heat oil in a
pan over medium heat and once hot, add carrots to the pan and sauté until bright and nicely cooked, about 2-3 minutes. Next add aburaage and hijiki and cook for another minute. Add dashi to the
pan and bring to a boil. Lower heat to a simmer and add remaining seasoning ingredients. Let cook, covered, for 15-20 minutes. Finally, add edamame, and then cook uncovered until the sauce reduces and thickens. Let cool completely before transferring to a jar to store.
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