Hijiki and Octopus Marine Salad / Sea Vegetable Seaweed Recipe

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.