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LOCATION: Recipes >> Asian >> Seaweed Salad 05

Print this Recipe    Seaweed Salad 05

Hijiki Seaweed with White Dressing

20 gram dried hijiki seaweed
1/2 chikuwa (steamed fish paste)
1 cup dashi stock
1 tablespoon sugar
2/3 tablespoon soy sauce
1/2 cake tofu, well-drained
3 tablespoons white sesame seeds
3 tablespoons sugar
1/3 teaspoon salt

Wash hijiki seaweed carefully and remove sand and dust. Soften by
soaking in water for 10 - 15 minutes and place in a strainer and
drain.

Chop chikuwa into thin rounds.

In a saucepan, heat dashi, sugar and soy sauce to boiling, add
hijiki seaweed and cook over medium heat for 5-6 minutes and let
cool. Place in a strainer and drain.

Roll tofu in a makisu (bamboo mat) and drain well.

Roast white sesame seeds until aromatic. Grind well in suribachi
(Japanese grinding bowl) to release oil. Add tofu and blend well.
Add sugar, salt and grind.

Top hijiki seaweed and sliced chikuwa with mixture.

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