| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 212 | 11g | 2g | 22g |
| sugars | fibre | protein | salt |
| 6g | 5g | 6g | 0.9g |
From the bustling markets of West Africa to the fragrant kitchens of the American South, I’ve always been enamored by how food tells a captivating story. Today’s recipe, Hijiki Salad, weaves its own flavorful narrative, blending innate goodness with cross-cultural charm.
A Fusion of Cultures
One aspect of this recipe that particularly ignites my culinary passion is its infusion of both Eastern and Southern ingredients. Bringing to mind the shimmering coastlines of West Africa and the seabreeze-kissed regions of Southern U.S., Hijiki Salad is a delightful cross-continental journey on a plate. If you’ve ever had a traditional Nigerian salad, with its medley of vibrant veggies, or relished a good old Southern slaw, this Hijiki Salad might taste a little like home. It also complements dishes like smoked BBQ ribs or a Nigerian jollof rice beautifully.
Mother Nature’s Bounty
Beyond its taste, what makes this recipe a frequent feature on my dining table is its wonderful array of health benefits. The starring ingredient, Hijiki seaweed, is revered in Eastern cultures for its nutritional properties. It harbors a multitude of essential minerals like calcium, iron, and iodine, making it a power-packed addition to any meal. Sesame seeds, another mainstay of this salad, are rich in plant-based proteins, boosting your protein intake, and supporting overall health. Carrots, bell peppers, and edamame beans contribute a colorful array of vitamins and fiber, crucial for digestive health and nutrient absorption. And let’s not forget green onions and corn, gifting the salad not just with a pop of color but also an additional nutrient lift.
Creating Culinary Magic
As a fusion food champion, my fondness for striking the perfect balance between the familiar and the exciting extends to my recipes. This salad allows you to experiment with a pinch of this and a dash of that, adjusting to your personal preference. Maybe lend a Southern touch with some chopped pickles, or amp up the African flair with a dash of suya (spicy barbecue) spice. The possibilities are endless, and with each tweak, this Hijiki Salad becomes even more uniquely yours!
What You’ll Need
- 1/2 cup dried Hijiki seaweed
- 1 tablespoon sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 tablespoon sesame seeds
- 3 carrots, julienned
- 1 red bell pepper, julienned
- 1 cup edamame beans
- 1 cup canned corn kernels
- 2 green onions, thinly sliced
Method
Step One
To start, place the dried Hijiki seaweed in a large bowl and cover it with water. Allow it to rehydrate for about 30 minutes. After that, drain the seaweed and squeeze out any excess water.
Step Two
In a large frying pan, heat the sesame oil over medium heat. Add in the rehydrated Hijiki, carrots, and red bell pepper. Cook for approximately 5 minutes, or until the vegetables start to soften.
Step Three
Add soy sauce, sugar, and mirin to the pan. Stir well to ensure all the ingredients are well coated. Continue to cook for another 5 minutes, stirring occasionally.
Step Four
Mix in the edamame beans and corn kernels. Cook until everything is heated through, which usually takes around 2-3 minutes.
Step Five
Remove the frying pan from the heat. Stir in the sesame seeds and sliced green onions, mixing well to combine.
Step Six
Let the salad cool before serving. You can enjoy it either at room temperature or chilled. This Hijiki Salad makes for a perfect side dish or a light main!
