Chang Chang Hijiki Salad

READY IN: 15mins
Recipe by Missy Wombat

I haven't tried this but I like to keep an eye out for seaweed recipes.

Top Review by Roosie

I've only had hijiki in a small dose before in miso soup, so this is my first experience really tasting it as the primary ingredient. I think that I am not terribly fond of the texture and flavor, period. I substituted the black sesame seeds with more regular sesame seeds, but otherwise followed the recipe. I wasn't really sure if this was supposed to be eaten cold or hot as the recipe doesn't specify, but I tried it hot and didn't really like it- so I chilled it...and we still didn't like it. I tried adding some salt and some extra lemon juice and even some extra sesame oil, but nothing really seemed to help. It was bland and the tahini gave it a funny flavor. Ended up throwing it away. I am giving it 2 stars, however, because I am sure there is *some* way to salvage this, I just couldn't find it. It wasn't bad- it just wasn't at all good. Sorry.

Ingredients Nutrition


  1. Soak Hijiki in bowl for 10 minutes.
  2. Turn on Wok to medium heat, add Sesame oil, then add hijiki and carrots and seeds.
  3. Stirfry for 3 minutes then pour into bowl.
  4. Add Tahini and Lemon Juice.

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