Delicious and Nutritious Spinach and Hijiki Salad

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<Delicious and Nutritious Spinach and Hijiki Salad Recipe/ ひじきサラダ>

<Yield> 4 servings

<Prep time> 10 minutes

<Cook time> 3 minutes

<Ingredients>

• 1 bag of spinach(200g)

• 3 tbsp/10g dried hijiki seaweed

• 1/2 can of corn

• 1 can of tuna( 80g)
  

For the dressing:

• 2 tablespoons mayonnaise

• 1-1 ½  tablespoon soy sauce

• ½  teaspoon sugar

• 1 ½ tablespoon ground sesame seeds

★Find Japanese ingredients here.

<Instructions>

Preparation:

1. Rehydrate the dried hijiki seaweed in water, then drain well. For those concerned about the smell of hijiki, try the following:  Boil the rehydrated hijiki in boiling water to remove the sea smell. Once it's boiling again, strain the liquid and let it cool. 

Steps:

1. Blanch Japanese spinach for 1 minute. Allow the spinach to cool in an ice bath or under the faucet. Tightly squeeze out the excess moisture and chop into bite-sized pieces.

2. In a bowl, combine the well-drained spinach, rehydrated hijiki, corn, drained tuna, and the ingredients for the dressing (mayonnaise, soy sauce, sugar, and ground sesame seeds). Mix well.
   

<Miwa’s tips>

• Dried hijiki expands to 5 times its original size when rehydrated in water.

• Remove excess moisture as much as possible before tossing with dressing.

• If you are opting for baby spinach, skip the blanching process. 

<Storage time>

Store it in an airtight container in the fridge for 3 days.

This Hijiki Salad is great to be served in this tableware.

<MIWA’s recommendations♡>

- MIWA's E-cookbooks are available！ I hope this will be helpful and enjoyable in your kitchen^^

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