Hijiki is a distinctive jet-black sea vegetable that grows on the ocean ﬂoor in long thin strands. It is most widely popular as an ingredient in Japanese cuisine. It is naturally rich in ﬂavour with a delicate texture. Its colour contrasts beautifully with other vibrant ingredients and works wonderfully well when combined with grains and other vegetables. Here is a light salad mixing carrots and fresh coriander.
- Add the dried hijiki to a large bowl, cover it with water and leave to soak for at least 30 minutes.
- Once it has rehydrated, drain and rinse.
- Heat a heavy pan on medium heat and add sesame oil and hijiki. Stir for a couple of minutes, then add some water.
- Leave on medium to low heat and let it simmer.
- Add Mikawa Mirin and shoyu and let it cook until the liquid is absorbed by the hijiki.
- Use a mandoline and slice the carrots into strips, or use a knife and slice thin strips. Chop the fresh coriander and place it in a bowl with the sliced carrots. Add the cooked hijiki and mix.
- Serve as a starter or as a side salad.
Recipe by Lisa Dawson