Lotus Root and Hijiki Salad

• 5 g (⅛ oz) dried hijiki* seaweed
• ¼ red onion

In a small bowl, mix the dressing ingredients together well.

Soak the hijiki in water for 15 minutes, then drain. Slice the onion very thinly, then soak in water for 10 minutes and drain well. Peel the lotus root and cut into thin rounds. If the root is large, cut each round in half. Soak in water for 5 minutes, then drain. Bring a saucepan of water to the boil with the salt. First cook