Prep 10 mins
Cook 5 mins
I haven't tried this but I like to keep an eye out for seaweed recipes.
Make and share this Chang Chang Hijiki Salad recipe from Food.com.
- 1⁄2 cup hijiki seaweed
- 1⁄3 cup carrot, grated
- 1⁄2 teaspoon sesame seeds
- 1⁄2 teaspoon black sesame seed
- 1 teaspoon sesame oil
- 2 teaspoons tahini
- 1⁄2 lemon
- Soak Hijiki in bowl for 10 minutes.
- Turn on Wok to medium heat, add Sesame oil, then add hijiki and carrots and seeds.
- Stirfry for 3 minutes then pour into bowl.
- Add Tahini and Lemon Juice.
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.