Directions:
- Soak hijiki 10 minutes. Drain, reserving soaking water, and rinse hijiki in a colander. Slice into 11 inch lengths.
- Slowly pour soaking water into a pot (discarding any sediment). Add hijiki and, if necessary, fresh water to almost cover. Bring to a boil, cover, reduce heat, and simmer 35 minutes.
- Add shoyu and cook until water has evaporated (approximately 10 minutes). Remove from heat and set aside.
- Bring another pot of water to a boil, add pinch of salt and corn cobs. Simmer 15 minutes.
- Take corn from water, allow to cool, then remove kernels from cobs. In the same water, boil the peas 10 minutes, and then the bean sprouts 1 minute.
- Place on a plate to cool after cooking. In a serving bowl, mix hijiki, corn, peas, bean sprouts, and raw carrot.
- Blend dressing ingredients together until smooth, then add dressing to salad. Mix well before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.5 Kcal (659 kJ) | ||
| Calories from fat | 32.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 6% | |
|---|---|---|---|
| Sodium | 504.94mg | 21% | |
| Potassium | 279.02mg | 6% | |
| Total Carbs | 26.41g | 9% | |
| Sugars | 3.44g | 14% | |
| Dietary Fiber | 15.15g | 61% | |
| Protein | 5.94g | 12% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 13.7mg | 76% | |
| Calcium | 268.1mg | 27% | |
| Amount Per 100 g | |||
| Calories | 105.7 Kcal (443 kJ) | ||
| Calories from fat | 21.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 6% | |
|---|---|---|---|
| Sodium | 338.89mg | 21% | |
| Potassium | 187.26mg | 6% | |
| Total Carbs | 17.73g | 9% | |
| Sugars | 2.31g | 14% | |
| Dietary Fiber | 10.17g | 61% | |
| Protein | 3.99g | 12% | |
| Vitamin C | 7mg | 17% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 9.2mg | 76% | |
| Calcium | 180mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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