Skin Healing Hijiki Seaweed Salad

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    The humble seaweed — she’s affordable, can be easily found, so delicious, AND helps moisturize the skin from the inside out?! What can’t she do 🙌🏼

    When I could feel a rosacea breakout coming on, I knew it was time to start incorporating more seaweed but by then it was a bit too late. So I started batch creating seaweed salads so I could have them readily available when I wanted. This Hijiki salad is prepped in a classic Japanese style and one of my favorite ways to cook it.


    • 1/4 cup dried Hijiki seaweed

    • 2 cups water

    • 2 pieces of aburaage

    • 1/2 carrot cut into thin slices

    • 1/4 cup frozen cooked edamame

    • 1 handful Bonito flakes and 1 piece of dried kelp to make dashi

    • For the sauce:

      • 2 Tbsp soy sauce

      • 2 Tbsp mirin

      • 2 Tbsp sake (omit if non alcoholic)

      • 1 Tbsp maple syrup


    • Rehydrate the seaweed in two cups of water for at least 30 mins then strain

    • Cut up the aburaage tofu into thin strips like the carrots

    • Make the dashi by simmering the Bonito flakes and kelp in 2 cups of water for 10 mins

    • To a pan, add some oil and sauté the carrot first for 5 mins

    • Add in the drained seaweed, sauce components, and 1 cup dashi, letting it cover and boil for 15-20 mins

    • At the end, uncover and start to reduce the sauce until there’s barely any moisture left on the bottom of the pot

    • Add in the edamame, tossing a few turns to let it warm up, then it’s ready to serve