Hijiki never ceases to surprise me how much it swells up to from the tiny dry strands you’d find in healthfood or south-east asian grocers. It is apparently contains a lot of fibre, and as one that desires less weight in their mid-section that is a property that appeals. Unlike the flavour of kombu I don’t like plain hijiki so it normally gets the kimpira treatment, or as in this case it was simmered with soy sauce and mirin. Adding grated carrot and a sesame oil dressing you have yourself a simple salad. Combined with the umami of the leftover BBQ steak, it didn’t seem too bad a health food in the end.
Steak & Hijiki Salad
Lunch contents: onigiri with nori, BBQ steak with shichimi togarashi, steamed broccoli tossed with pickled chilli, hijiki and carrot salad.
