Pickled Plum (Umeboshi) And Hijiki Seaweed Salad

Japanese people love Hijiki seaweed, but there's always some left in the fridge, so let's use it up!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Prep: 30 min Cook: 10 min

Ingredients

Hijiki seaweed (dried) 40g
Cucumber 1/3
Pickled plum (umeboshi) 2
Sesame oil 1.5 tbsp
Japanese soup stock powder 1/2 tsp
Salt 1/2 tsp
Toasted sesame seeds 1 tsp

Method

1
Soak the dried seaweed in cold water to rehydrate for 30 minutes. Drain and put into hot water. Drain again.
2
Deseed the cucumber and cut into 8mm square strips. Remove the stone from the pickled plum and finely chop it.
3
Put the seaweed, cucumber, pickled plum, sesame oil, soup stock and salt into a bowl and mix.
4
Place on a dish and sprinkle with toasted sesame seeds.

Tips & Note

The saltiness will vary depending on the pickled plum, so you might need to adjust this.

Pickled Plum (Umeboshi) And Hijiki Seaweed Salad

Japanese people love Hijiki seaweed, but there's always some left in the fridge, so let's use it up!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Prep: 30 min

Cook: 10 min

Ingredients

Hijiki seaweed (dried) 40g
Cucumber 1/3
Pickled plum (umeboshi) 2
Sesame oil 1.5 tbsp
Japanese soup stock powder 1/2 tsp
Salt 1/2 tsp
Toasted sesame seeds 1 tsp

Pickled Plum (Umeboshi) And Hijiki Seaweed Salad

Recipe ID :1009 Posted on 18 AUG 2015

Serves 4

Prep 30min
Cook 10min
views 1,342
printed 110

saved 0

Japanese people love Hijiki seaweed, but there's always some left in the fridge, so let's use it up!

Share

Ingredients

Print Ingredients Email Ingredients
40g
1/3
2
1.5 tbsp
1/2 tsp
1/2 tsp
1 tsp

Method

Prep
30min
Cook
10min
1
Soak the dried seaweed in cold water to rehydrate for 30 minutes. Drain and put into hot water. Drain again.
2
Deseed the cucumber and cut into 8mm square strips. Remove the stone from the pickled plum and finely chop it.
3
Put the seaweed, cucumber, pickled plum, sesame oil, soup stock and salt into a bowl and mix.
4
Place on a dish and sprinkle with toasted sesame seeds.

Tips & Note

The saltiness will vary depending on the pickled plum, so you might need to adjust this.

PRO
Mizue
I’ve got 173 recipes!

MIZUE
Step into my kitchen!
The tomatoes and capers bring this skate dish alive.
Skate wings, Cherry tomatoes, Capers, Finely chopped parsley, Olive oil, Butter, Garlic, Anchovy fillets, Salt & pepper, Flour
PRO
Great for nibbling on.
Spinach, Emmental cheese, grated, Parmigiano reggiano, grated, Cayenne pepper
PRO
A unique combination of chilli and honey adds a nice touch to this snack.
Tofu (firm), Bacon rashers, Salt & pepper, Olive oil, Red chilli, Honey
PRO
The outside is crisp, the inside is nice and fluffy.
Parsnip, Spring onion, Dried shrimps, Glutinous rice flour, Salt, Water, Vegetable oil for frying, Dipping Sauce:, Soy sauce, Vinegar, Sesame oil
PRO
A mild tasting fish but easy to use because it comes without bones.
Skate (ray wings), Soy sauce, Ginger, Mirin, Potato starch in a bit of water, Vegetable oil
PRO
A marriage made in heaven and a lovely traditional dish for entertaining.
Stewing beef, Onions, Brown mushrooms, Smoked bacon, Guinness, Flour, Unsalted butter, Red wine, Thyme, Bay leaves, Tomato puree, Worcester sauce, Beef stock cube, Salt, Salt & pepper for seasoning the beef, Pastry, Egg
PRO

Comment


Upload your
“I made it!!” photo

Similar Recipe

Hotate to ebi no gratin! Simply delicious!
Fresh scallops, Fresh prawns, Panko breadcrumbs, Scallop shells to serve , Egg, Spring onions, Béchamel sauce:, Finely chopped carrots, Finely chopped onions, Butter, Plain flour, Milk, Miso paste, Salt & pepper
A most refreshing and vibrant salad!
Cucumber, Crabmeat, Wakame seaweed, Avocado, Dressing:, Yuzu juice , Soy sauce , Rapeseed oil , Sesame oil, Onion (grated) , Sesame seeds, Red amaranth cress
We don't want to waste any kombu seaweed used in dashi broth, so let's use it to make this preserve.
Kombu (left from dashi broth), Water, Vinegar, Light soy sauce, Sake, Brown sugar, Mirin, White sesame seeds
Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
cookbuzz
PRO
The sesame oil really works your appetite - eat as much as you like!
Cucumber, Wakame seaweed (dried), Salt, Small tinned tuna, Ginger, Rice vinegar, Sugar, Sesame oil, Sesame seeds
The soup is a bit sticky because of the okra but it's so warming and delicious!
Hot water, Dashi stock granules, Okra, Wakame seaweed (dried), Miso (red or mixed)
KMR-type-B
HOME

All New Recipes