Hijiki Sea Vegetable With Carrot 4.000

Julia Ewan

Jun 6, 2007

If you like seaweed salad, you'll like this one, too.

We found dried hijiki at Han Ah Reum in Wheaton (12015 Georgia Ave., 301-942-5071).

Servings: 4
  • 3/4 ounce dried hijiki (sea vegetable/algae)
  • 3 cups very hot water
  • 1 small carrot, ends trimmed
  • 1 tablespoon vegetable or canola oil
  • 1/2 cup kombu dashi (see related recipe)
  • 1 tablespoon sugar
  • 1 tablespoon mirin
  • 1 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons toasted sesame seeds

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Combine the dried hijiki and water; allow the vegetable to rehydrate for 15 minutes. Cut the carrot into very thin strips (julienne) and then cut into short pieces. Drain the water from the hijiki.

In a large saute pan, heat the oil over medium heat until it shimmers. Add the carrot and cook for a minute or two, just until its color darkens slightly. Add the kombu dashi, hijiki, sugar, mirin and soy sauce; cook for 5 to 10 minutes, until the liquid evaporates. Sprinkle with the sesame seeds and turn off the heat.

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Recipe Source

From food writer Yukari Pratt.

Tested by Geneva Collins.

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