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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:
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:
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.
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.
2024/06/25 MIWA