Hijiki and Octopus Marine Salad / Sea Vegetable Seaweed Recipe – SEA VEGETABLE COMPANY

Name: Hijiki and Octopus Marine Salad / Sea Vegetable Seaweed Recipe – SEA VEGETABLE COMPANY
Ingredients: Young Hijiki (before desalting/reconstituting): 60g / 6g; Octopus: 100g; Salad greens (baby greens, etc.): as needed; Dill: 2 sprigs; White miso: 25g; Sugar: 10-12g; Vinegar: 1 tablespoon; Olive oil: 1/2 tablespoon; Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.; Cut the hijiki into bite-sized pieces if necessary. Wash the salad greens and dill thoroughly, then soak them in cold water for about 5 minutes to crisp them up.; In a large bowl, mix the white miso and sugar. Once the sugar is mixed enough, add the vinegar and mix well (taste and adjust sweetness as desired).; Add the octopus to the mixture and stir. Then, switch to chopsticks and mix in the young hijiki until well combined.; Tear the dill leaves into large pieces and add them to the mixture. Add the specified amount of olive oil and mix lightly.; Refrigerate the mixture to let the flavors meld.; Arrange the salad greens on a plate and spoon the chilled mixture over the top.

seaveges.com

[Hijiki x Octopus] Feeling tired of the same old salads? Why not try topping them with the popular "Young Hijiki Series" for a refreshing twist?

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Ingredients

Young Hijiki (before desalting/reconstituting): 60g / 6g
Octopus: 100g
Salad greens (baby greens, etc.): as needed
Dill: 2 sprigs
White miso: 25g
Sugar: 10-12g
Vinegar: 1 tablespoon
Olive oil: 1/2 tablespoon
Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.
Cut the hijiki into bite-sized pieces if necessary. Wash the salad greens and dill thoroughly, then soak them in cold water for about 5 minutes to crisp them up.
In a large bowl, mix the white miso and sugar. Once the sugar is mixed enough, add the vinegar and mix well (taste and adjust sweetness as desired).
Add the octopus to the mixture and stir. Then, switch to chopsticks and mix in the young hijiki until well combined.
Tear the dill leaves into large pieces and add them to the mixture. Add the specified amount of olive oil and mix lightly.
Refrigerate the mixture to let the flavors meld.
Arrange the salad greens on a plate and spoon the chilled mixture over the top.