3 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

I've been eating hijiki and homemade tofu since I was a small child. When I saw this recipe, I thought I would give it a try. I've never used rice vinegar or seasame oil in my hijiki. I made this recipe exactly as written tonight and to be perfectly honest, if the hijiki was not so expensive I would have thrown it out. It was horrible. All you could taste was the sesame oil and rice vinegar. I don't know how any one could give this 5 stars. I think if you replace the rice vinegar with mirin, a little sugar, and abura-age it would taste a lot better.

0 people found this helpful. Was it helpful to you? [Yes] [No]
ilovenekos March 20, 2012

Addictive, indeed! I've made this three times already since discovering it here about a month ago. Nice contrast of textures, and a fresh clean flavor. Also, keeps well in the refrigerator for a few days. Thanks, BelovedRooster!

0 people found this helpful. Was it helpful to you? [Yes] [No]
lunaburning January 03, 2009

Yum. This is a colorful dish, has a nice mix of textures, and it tastes really good. I can't think of anything else that it tastes like to explain the flavor, but it doesn't taste weird at all, either. There was a somewhat similar recipe on the hijiki box that called for pre-fried tofu, abura-age, so I might try subbing that sometime, but it was really good this way.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Nose April 18, 2005
Golden Tofu Salad with Carrots and Hijiki