Gomoku Salad with Burdock, Carrot, Edamame, and Hijiki

Name: Gomoku Salad with Burdock, Carrot, Edamame, and Hijiki
Ingredients: 1 burdock root (about 8 oz / 225 grams); 1 carrot (about 4 oz / 115 grams); 3/4 oz dried hijiki (about 20 grams); 7 oz edamame in pods (about 200 grams); 3.5 oz canned corn, drained (about 100 grams); 1/4 cup mayonnaise (about 50 grams); 2 tablespoons ground toasted sesame seeds (about 20 grams); 2 tablespoons sugar; 1 tablespoon soy sauce; 2 teaspoons dashi powder; 1 teaspoon vinegar; Salt and pepper, to taste

cherry43 @cook_40205849

A salad made with burdock root, carrot, edamame, hijiki seaweed, and corn.
Recipe background: I love this type of salad sold at convenience stores, so I decided to try making it myself.

cherry43 @cook_40205849

A salad made with burdock root, carrot, edamame, hijiki seaweed, and corn.
Recipe background: I love this type of salad sold at convenience stores, so I decided to try making it myself.

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Ingredients

1burdock root (about 8 oz / 225 grams)
1carrot (about 4 oz / 115 grams)
3/4 ozdried hijiki (about 20 grams)
7 ozedamame in pods (about 200 grams)
3.5 ozcanned corn, drained (about 100 grams)
1/4 cupmayonnaise (about 50 grams)
2 tablespoonsground toasted sesame seeds (about 20 grams)
2 tablespoonssugar
1 tablespoonsoy sauce
2 teaspoonsdashi powder
1 teaspoonvinegar
Salt and pepper, to taste

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Steps

1

Soak the hijiki in water for at least 30 minutes.
2

Cut the carrot and burdock root into thin matchsticks or shave them into thin strips.
3

Remove the edamame from the pods.
4

Drain the hijiki, then briefly boil it together with the burdock and carrot. Drain well.
5

Mix all the seasonings together, then combine with all the ingredients. Cover the bowl with plastic wrap and chill in the refrigerator. Once the vegetables have absorbed the dressing and there is no excess liquid, the salad is ready to serve.