Hijiki Mayonnaise Salad: A Savory Japanese-Western Fusion Delight

Crunchy Lotus Root & Hijiki Mayonnaise Salad: A Savory Japanese-Western Fusion Delight

Dried Hijiki Seaweed Mayonnaise Salad (ひじきマヨサラダ) is a clever Japanese-Western fusion dish. It takes hijiki, a traditional sea vegetable typically reserved for salty-sweet stews, and gives it a creamy, modern twist.

The process involves simmering hijiki and root vegetables (like carrots and lotus root) in a classic base of soy sauce, sugar, and mirin until tender and flavorful. Once cooled, this savory base is tossed with mayonnaise, ham, and sesame seeds. The result is a dish that balances the deep, earthy umami of Japanese “Nimono” with the rich, comforting tang of a Western-style salad.

---

Nutritional Powerhouse

Despite its delicate appearance, hijiki is considered a superfood. It is incredibly low in calories but packed with essential nutrients:

• Minerals: High in calcium, iron, and magnesium.
• Dietary Fiber: Provides a distinctive “crunchy” texture and supports digestive health.
• Flavor Profile: Hijiki has a subtle sea scent but acts like a sponge, soaking up whatever seasonings you cook it in.

Check out the recipe for simmered hijiki seaweed too!　👉 Full of dietary fiber！Hijiki nimono(Simmered Hijiki Seaweed)

---

Pro-Tips for Preparation & Safety

While hijiki is nutritious, it does contain inorganic arsenic. However, no adverse health effects have been reported at levels commonly consumed in the Japanese diet. You can easily reduce this by up to 80% with proper prep:

1. Soak: Place dried hijiki in 40 times its weight in water for 30 minutes (removes ~60% arsenic).
2. Rinse: Thoroughly wash the soaked hijiki several times to remove any “ocean” odor.
3. Boil: Boiling in hot water is the most effective way to strip away remaining arsenic.
4. The Secret to Flavor: Simmer the hijiki before adding seasonings to ensure it’s soft. Then, cook until the liquid has almost entirely evaporated to concentrate the flavors.

---

Recipe: Dried Hijiki Mayonnaise Salad (8 Servings)

Category	Ingredients
The Base	13g Dried Hijiki (or 100g fresh), 30g Carrots, 200g Boiled Lotus Root, 10g Fried Tofu
Umami Boost	5g Dried Shiitake (soaked), 50g Boiled Soybeans, 48g Ham, 15g Green Beans
Seasoning (⋆)	300g Shiitake soaking water, 15g Dark Soy Sauce, 15g Light Soy Sauce, 10g Sugar, 10g Mirin, 10g Sake, 2g Dashi granules
Dressing (▲)	50g Half-calorie Mayonnaise, 5g Ground Sesame seeds, 4g Sesame oil

How to Make Dried Hijiki Seaweed Mayonnaise Salad

1. Prep (Preparation)

• Rehydrate the dried hijiki and dried shiitake mushrooms:
  • Dried shiitake mushrooms: Since they take several hours to soften, soak them in just enough water to cover them starting the day before.
  • Dried hijiki: Soak in water for about 5 minutes, then drain. It will expand to approximately 7 times its original size when reconstituted. (If using fresh hijiki, there is no need to soak; simply rinse it twice before use.)
• Rinse the reconstituted hijiki: Thoroughly rinse the soaked hijiki several times under running water.
  • Note: While there’s no need to be overly sensitive regarding arsenic, those who are concerned can boil the hijiki once and discard the water (parboil and drain) before proceeding.
• Cut the vegetables: Slice the carrots, fried tofu, and shiitake mushrooms into thin strips. Slice the lotus root into 2mm thick rounds.

2. Sauté

• Sauté the hijiki, carrots, lotus root, and shiitake mushrooms in sesame oil.

3. Simmer

• Add the shiitake soaking liquid and water, then simmer over medium heat. Once the hijiki has softened, add the seasonings.
• The secret to delicious simmering: If the hijiki is undercooked, the core will remain hard and a strong fishy smell may persist. Be sure to taste-test it to ensure it is properly tender.

4. Reduce

• When the liquid has reduced by more than half, add the edamame and fried tofu. Continue simmering until the liquid is completely gone. Let it cool down completely.
• Concentrating the umami: After adding the seasonings, continue simmering over low heat until almost all the water has evaporated. This allows the umami to fully infuse the hijiki, resulting in a rich, deep flavor.

5. Finish

• Briefly boil the green beans and dice the ham.
• Mix the completely cooled hijiki mixture with the ham, beans, mayonnaise, and ground sesame seeds.

---

Nutritional Facts (Total Recipe); Hijiki Seaweed Mayonnaise Salad

• Calories: 657 kcal
• Protein: 24.6g
• Total Fat: 30.0g
• Carbohydrates: 77.6g
• Sodium: 9.5g

Note: This salad is perfect as a “constant dish” (jobisai) that stays delicious in the fridge, making it a great addition to bento boxes or a traditional Japanese dinner alongside grilled fish and miso soup. 👉  Taste of Autumn Salt-grilled Pacific saury 

One of the beneficial components of hijiki is dietary fiber! Check out this article for more information on dietary fiber!　👉　高食物繊維な日本食：管理栄養士が教えるコツとレシピ

れんこん #蓮根レシピ #おうちごはん #旬の野菜 #常備菜 #LotusRoot #JapaneseFood #HealthyRecipe #レンコン

📖Related Link: Read the Japanese version of this article here! []　　

---