Hijiki with Carrots
1/2 cup dried hijiki seaweed
1/2 cup water
1 teaspoon toasted sesame oil
1/2 cup julienned carrots
2 teaspoons sour citrus juice or rice vinegar
1/4 teaspoon sea salt
White pepper, to taste
Toasted sesame seeds, for garnish
Rinse hijiki to remove any sand. (If you don't have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.)
Place hijiki in a bowl with 1/2 cup warm water. Let soak for 15 minutes.
In a small saucepan, heat sesame oil over low-medium heat. Add carrots and cook until softened.
Add hijiki, citrus juice or vinegar, sea salt, and a dash of white pepper to the carrots. Heat through.
Sprinkle with sesame seeds and serve warm or cool.
Related: Recipe: Red Ogo Salad
(Image: Emily Ho)