Hijiki Seaweed & Avocado Western-Style Dressing

Name: Hijiki Seaweed & Avocado Western-Style Dressing
Yield: 2 servings
Cuisine: American
Ingredients: 20 grams Hijiki buds (dried); 1 tsp ☆Soy sauce; 1 dash ☆Salt and pepper; 1/2 Avocado; 1 splash Lemon juice; 20 grams Onion; 1/4 block Firm tofu; 1/2 tbsp ◎White miso; 1/2 tbsp ◎White sesame paste; 1/2 clove ◎Grated garlic; 1 tsp ◎Olive oil; 1 tsp ◎Dried basil leaves; 1 pinch each ◎Salt and pepper

cookpad.japan @cookpad_jp

I really love avocados and thought they'd go well with mineral-packed hijiki seaweed. I thought a I'd try tofu dressing instead of mayo to see what it would taste like.

Season the boiled hijiki whilst still warm.
Make sure to drain the tofu and the onions very well, otherwise the dressing will become runny. Recipe by shimaru

I really love avocados and thought they'd go well with mineral-packed hijiki seaweed. I thought a I'd try tofu dressing instead of mayo to see what it would taste like.

Season the boiled hijiki whilst still warm.
Make sure to drain the tofu and the onions very well, otherwise the dressing will become runny. Recipe by shimaru

cookpad.japan @cookpad_jp

I really love avocados and thought they'd go well with mineral-packed hijiki seaweed. I thought a I'd try tofu dressing instead of mayo to see what it would taste like.

Season the boiled hijiki whilst still warm.
Make sure to drain the tofu and the onions very well, otherwise the dressing will become runny. Recipe by shimaru

I really love avocados and thought they'd go well with mineral-packed hijiki seaweed. I thought a I'd try tofu dressing instead of mayo to see what it would taste like.

Season the boiled hijiki whilst still warm.
Make sure to drain the tofu and the onions very well, otherwise the dressing will become runny. Recipe by shimaru

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Ingredients

2 servings

20 gramsHijiki buds (dried)
1 tsp☆Soy sauce
1 dash☆Salt and pepper
1/2Avocado
1splash Lemon juice
20 gramsOnion
1/4 blockFirm tofu
1/2 tbsp◎White miso
1/2 tbsp◎White sesame paste
1/2 clove◎Grated garlic
1 tsp◎Olive oil
1 tsp◎Dried basil leaves
1 pincheach ◎Salt and pepper

Saved

Steps

1

Leave the hijiki to soak in 10 x the amount of water for 30 minutes. Take the hijiki by the handful, transfer to a sieve and give it a quick rinse.
2

Drain the tofu. Bring a pot of water to boil, boil the tofu for 5 minutes and when it rises to the top, transfer it to a sieve and cool.
3

Quickly boil the hijiki. Transfer to a sieve to drain and whilst still hot, season with soy sauce, salt, and pepper.
4

Finely chop the onions, rinse with water, then thoroughly drain. Cut the avocado into bite-sized pieces and sprinkle with lemon juice.
5

Blend the tofu into a smooth paste in the mortar, then add the white miso paste, sesame paste, garlic, olive oil, and basil and mix well.
6

Add the avocados and onion from Step 4 to the mixture from Step 5 and season with salt and pepper. Lastly, add the drained hijiki, give everything a quick mix and you're done.