Step-by-Step Guide to Prepare Award-winning Hijiki Seaweed and Okra Salad

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, hijiki seaweed and okra salad. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Drain in a colander or sieve. Scrub the okra on a cutting board with salt, and boil briefly. Boil the hijiki seaweed briefly and drain in a colander or sieve. As soon as I envisioned the ingredients in my head I came up with this flavor combination and recipe.

Hijiki Seaweed and Okra Salad is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Hijiki Seaweed and Okra Salad is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have hijiki seaweed and okra salad using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Hijiki Seaweed and Okra Salad:

1. Prepare 1 as much (to taste) Hijiki seaweed (dried is ok)
2. Make ready 3 to 4 Okra
3. Take 1 Onion
4. Prepare 1 generous handful Bonito flakes
5. Get 1 Soy sauce
6. Get 1 Mayonnaise

It's savory, tasty and full of nutrition. You might have tried hijiki salad at Japanese restaurant and wonder how to make it at home. Hijiki seaweed, sliced carrot and aburaage (deep fried thin tofu) are cooked in sweet soy-flavoured dashi stock. Because it is a simmered dish and served at room temperature, hijiki seaweed salad is usually made ahead and kept in the fridge for a few days so that it can be added to the meal as one of a few side dishes to add variety to the meal.

Instructions to make Hijiki Seaweed and Okra Salad:

1. Slice the onion thinly and put into a bowl of ice water for about 10 minutes. Drain in a colander or sieve. Scrub the okra on a cutting board with salt, and boil briefly. Boil the hijiki seaweed briefly and drain in a colander or sieve.
2. Put the onion, hijiki seaweed, sliced okra rounds and bonito flakes in a bowl.
3. Mix together roughly, add the mayonnaise and soy sauce and mix again. Taste and adjust the seasoning as needed.

Hijiki seaweed, sliced carrot and aburaage (deep fried thin tofu) are cooked in sweet soy-flavoured dashi stock. Because it is a simmered dish and served at room temperature, hijiki seaweed salad is usually made ahead and kept in the fridge for a few days so that it can be added to the meal as one of a few side dishes to add variety to the meal. Ingredients You'll Need: Dried hijiki seaweed - You can look for it at Japanese supermarkets, Asian grocery stores, natural food stores, OR online.; Aburaage (fried tofu pouch) - You get a lot of flavors from Aburaage. Carrots - It adds color and nutrition. Edamame - The soybeans provide plant-based protein and satisfying bite to the simmered salad.

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