Hijiki and Octopus Marine Salad
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Feeling tired of the same old salads? Why not try topping them with the popular "Young Hijiki Series" for a refreshing twist?
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Ingredients:
- Young Hijiki (before desalting/reconstituting): 60g / 6g
- Octopus: 100g
- Salad greens (baby greens, etc.): as needed
- Dill: 2 sprigs
- White miso: 25g
- Sugar: 10-12g
- Vinegar: 1 tablespoon
- Olive oil: 1/2 tablespoon
How to:
-
Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.
- Cut the hijiki into bite-sized pieces if necessary. Wash the salad greens and dill thoroughly, then soak them in cold water for about 5 minutes to crisp them up.
- In a large bowl, mix the white miso and sugar. Once the sugar is mixed enough, add the vinegar and mix well (taste and adjust sweetness as desired).
- Add the octopus to the mixture and stir. Then, switch to chopsticks and mix in the young hijiki until well combined.
- Tear the dill leaves into large pieces and add them to the mixture. Add the specified amount of olive oil and mix lightly.
- Refrigerate the mixture to let the flavors meld.
- Arrange the salad greens on a plate and spoon the chilled mixture over the top.
Enjoy your salad with the refreshing taste of white miso dressing, perfectly complemented by the octopus and young hijiki!
