Hijiki Seaweed Salad

INGREDIENTS

• ½ cup dried hijiki seaweed (1 oz; increases tenfold after rehydration)
•  cups water (for soaking)
• 2 aburaage (deep-fried tofu pouch) (1.4 oz, 40 g; you can substitute it with crispy fried tofu cubes from an Asian grocery store, but blanch them first to remove excess oil)
• 3 oz konnyaku (konjac) (⅓ konnyaku; optional)
• 3 oz carrot (½–1 carrot)
• ¼ lotus root (renkon) (1.3 oz, 37 g; pre-boiled; optional)
•  Tbsp neutral oil
• 2 cups dashi (Japanese soup stock) (for vegan/vegetarian, make Vegan Dashi)
• ⅓ cup shelled edamame (2 oz, 60 g; cooked; optional)

For the Seasonings

• ¼ cup mirin
•  Tbsp sugar
• ¼ cup soy sauce

INSTRUCTIONS 

1. Gather all the ingredients.
2. Soak ½ cup dried hijiki seaweed in 4 cups water for 30 minutes.
3. Drain to a large fine sieve and wash under running water.
4. Boil water in a small saucepan and pour it over 2 aburaage (deep-fried tofu pouch). This will remove the excess oil on the aburaage. Cut in half lengthwise and slice thinly.
5. Add some water and 3 oz konnyaku (konjac) to a small pot and boil for 3 minutes to remove the smell. It also makes the konnyaku absorb flavors more and improves the texture.
6. Cut 3 oz carrot into julienne pieces.
7. Cut ¼ lotus root (renkon) into thin pieces.
8. Heat 1 Tbsp neutral oil in a medium pot over medium heat. Add the carrot and lotus root and cook until they are coated with oil.
9. Add the hijiki, then the konnyaku and aburaage. Mix it all together.
10. Add 2 cups dashi (Japanese soup stock) and let it boil.
11. Add all the seasonings: ¼ cup mirin, 2 Tbsp sugar, and ¼ cup soy sauce. Mix well. Cook covered on medium-low heat for 20–30 minutes.
12. Add ⅓ cup shelled edamame.
13. Continue to cook uncovered to reduce the sauce until you see the bottom of the pan.