Hijiki salad

This is my attempt to replicate Delica rf-1’s Hijiki and Soybean Salad. I changed it a little and added some things, but it’s pretty close and tastes great! I decided to omit the soybeans, fried tofu, and wolfberry. I added carrots and lotus root. I love lotus root.

Ingredients
1/2 cup dried hijiki
1/2 cup finely sliced konnyaku
1/2 cup edamame
1/2 cup lotus root, sliced
1/2 cup daikon, sliced
1 carrot, shredded
1/2 cup celery, sliced
3 cups of spring mix, chopped

dressing
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
dash of paprika
dash of salt

Directions
1. Prepare the vegetables. Once you’ve done this, you can pretty much just mix everything together. See the following for specifics…
2. Dried hijiki: place in a bowl and add 2 cups of water. Let sit for 25 minutes, then drain in a strainer. If the water gets absorbed before the 25 minutes are up, just keep adding more water.
3. Lotus root: boil 1-2 cups of water. Slice the lotus root and boil for 20 minutes. Let cool.
4. Konnyaku: boil 1-2 cups of water. Slice VERY thinly and boil for 5 minutes. Drain, change the water, and repeat. Drain and let cool.
5. Edamame: if they are frozen, just boil them for 3 minutes. Drain and let cool.
6. Slice the daikon and celery; shred the carrot. I chopped my spring mix a little finer than what came out of the bag.
7. Mix all prepared vegetables except the spring mix together.
8. Make the dressing – whisk together sesame oil, soy sauce, rice vinegar, sugar, paprika and salt.
9. Add the dressing to the mixed vegetables, then stir in the spring mix last.

Next time I might cook the shredded carrot in with the edamame, but aside from that I’ll keep everything the same.