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 4,153
printed 152

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

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Ingredients

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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.

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Japanese people love Hijiki seaweed, but there's always some left in the fridge, so let's use it up!
Hijiki seaweed (dried), Cucumber, Pickled plum (umeboshi), Sesame oil, Japanese soup stock powder, Salt, Toasted sesame seeds
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