Hijiki Seaweed and Chikuwa in Miso Honey Mayonnaise
If you are Japanese, you get your calcium from hijiki seaweed, wakame seaweed, and sesame instead of milk and cheese . This is a rich miso and mayonnaise sauce with mild honey, a flavor that kids will love.
Lightly rinse the hijiki seaweed in water, and boil in plenty of hot water. Add the bean sprouts after a minute, boil for another 20 seconds, and drain in a sieve.
Mix the miso and mayonnaise dressing ingredients together in a bowl. Add the chikuwa sliced diagonally and the well-drained ingredients from Step 1, mix together, and you are done!
You might think there is too much honey, but it's OK! The sweet and salty flavors will be perfectly balanced when finished. This dish will really whet your appetite!
Story Behind this Recipe
Using helpful ingredients such as chikuwa and dried foods, I came up with a Japanese-style salad that goes well with rice. The fiber in the hijiki seaweed helps control fat, and is packed with minerals! Pairing with meals on days that we cook meat or fried foods is one of my family's (modest) health-control tricks.
The crunchy texture of the bean sprouts is one of the delicious points! Please make sure to thoroughly drain the water at Step 1!
Adjust the amount of miso according to its salt content.