Recipe by: Sachika Takao

Source: Family recipe

Serves: 4

Ingredients

  • 8 g dried Hijiki seaweed
  • 100 g cooked edamame beans, skins removed
  • ½ red capsicum, diced in small cubes
  • 100 g corn (boiled, frozen or canned)
  • 2 Tbsp olive oil
  • 2 Tbsp soy sauce
  • 2 tsp Japanese vinegar
  • ½ – 1 tsp Wasabi paste (to taste)

Instructions

  • Soak the Hijiki seaweed in cold water until it has reconstituted (around 10 mins). Rinse and drain.
  • Mix the olive oil, soy sauce, vinegar and wasabi paste.
  • Add the remaining ingredients and toss well.

Download PDF here: Japanese Hijiki and Edamame Bean Salad Sackika Takao

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