Sides and Salads Recipes - Hijiki and Radish Salad Recipe

Ingredients

• 15g/1/2 cup hijiki seaweed

• 250g/9oz radishes, sliced into very thin rounds

• 1 small cucumber, finely sliced

• 75g/2 1/2 cup bean sprouts

For the dressing:

• 15ml/1 tbsp sunflower oil

• 15ml/1 tbsp toasted sesame oil

• 5ml/1 tsp light soy sauce

• 30ml/2 tbsp rice vinegar or 15ml/1 tbsp wine vinegar

• 15ml/1 tbsp mirin (sweet rice wine)

Serves 4

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Method:

1. Soak the hijiki in a bowl of cold water for 10-15 minutes until it is rehydrated, then drain, rinse under cold running water and drain again. It should almost triple in volume.

2. Place the hijiki in a pan of water. Bring the water to the boil, then reduce the heat and simmer the hijiki for about 30 minutes or until tender.

3. Meanwhile, make the dressing. Whisk the oils with the vinegar and mirin in a bowl until combined, add the soy sauce, and whisk again to mix well.

4. Drain the cooked hijiki in a sieve (strainer) and arrange it in a shallow bowl or platter or on individual salad plates with the prepared radishes, cucumber and bean sprouts.

5. Pour over the dressing and toss lightly to combine.

Hijiki is a mild-tasting seaweed and combined with radishes, cucumber and bean sprouts, it makes a refreshing salad that is the perfect accompaniment to a rich main dish.

Cook's Tip: Hijiki is a type of seaweed that is popular in Japan. It resembles wakame and is generally sold dried and finely shredded. It is available in airtight packages in many supermarkets and Asian stores. It keeps very well in the store cupboard.