Worms in Dirt (Hijiki Salad)
Demented and delicious recipe for a Fright Night Feast. The Japanese seaweed hijiki, mixed with fried tofu and tossed with sesame oil dressing makes a salad that just happens to look like worms in a freshly dug grave. Dashi powder and fried tofu are available at Japanese markets. An omelet, cut into thin strips to resemble worms, can replace the tofu in the hijiki salad, which can be made ahead and refrigerated overnight. Recipe from Grace Parisi and published in Food & Wine: October, 2011.
Stand: 1 Hour
Chill: 1 Hour
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- 1 cup(s) dried hijiki seaweed ( 2 ounces)
- 1/4 cup(s) soy sauce
- 1/4 cup(s) mirin
- 2 teaspoon(s) sugar
- 1/2 teaspoon(s) dashi powder, dissolved in 1/2 cup of hot water
- 2 tablespoon(s) vegetable oil
- 4 carrots, cut into 3-inch matchsticks
- 1 cup(s) thinly sliced fried tofu, about 1 ounce
- 2 tablespoon(s) seasoned rice vinegar
- 2 teaspoon(s) toasted sesame oil
- Black sesame seeds, for garnish
- 1. In a bowl, cover the hijiki with warm water and let stand for 1 hour. Drain, pressing out any excess water. In a small bowl, combine the soy, mirin, sugar and dissolved dashi.
- 2. Heat the vegetable oil in a saucepan. Add the carrots and fried tofu and cook over high heat for 1 minute. Stir in the hijiki. Add the soy mixture and simmer over moderately low heat, stirring occasionally, until the carrots are tender and the liquid is absorbed, about 15 minutes. Transfer the hijiki salad to a bowl and refrigerate until chilled, 1 hour.
- 3. In a small bowl, whisk the vinegar with the sesame oil. Add the dressing to the salad and toss to coat. Sprinkle with sesame seeds and serve.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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