Black and White Salad

Name: Black and White Salad (Hijiki no Shira Aé)
Yield: Serves 4-6
Cuisine: Japan
Ingredients: pinch salt; 1 teaspoon rice vinegar; 1 teaspoon usukuchi shōyu (light soy sauce); ½ teaspoon mirin (syrupy rice wine); 2 tablespoons white sesame seeds; ½ cake tōfu (bean curd), about 2 ounces; 3 tablespoons soy sauce; scant tablespoon sugar; 1 tablespoon saké (Japanese rice wine); ⅔-¾ cup dashi (basic sea stock); ½ tablespoon vegetable oil; ¼ cup dried hijiki (black sea vegetable)

Hijiki no Shira Aé

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

This soy-simmered black hijiki dressed in a creamy white tōfu sauce is both nutritious and tasty. Found on Japanese restaurant menus and home tables, Black and White Salad is particularly good when served with broiled or fried fish.

Ingredients

¼ cup dried hijiki (black sea vegetable)
½ tablespoon vegetable oil
⅔-¾

Asia
Japan
Side dish
Pescatarian

Method

Soak the dried sea vegetable in warm water to cover for 20-30 minutes. Drain, and set aside.
Heat the oil in a skillet, and sauté the sea vegetable over high heat, stirring constantly, for 2 minutes. Lower the heat, add ¼ cup of the sea stock and the rice wine, and simmer for 6-7 minutes. (To achieve maximum flavor and best texture from the hijiki, it is