A Japanese side dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 30 min

Organic sourcing

Carrots are on the Dirty Dozen list due to pesticide use, so buying organic is beneficial. Seaweed has minimal pesticide exposure; organic isn't essential.

Ingredients

• 1/2 cup dried hijiki seaweed
• 1 large carrot
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 cup water
• 2 tbsp toasted sesame seeds

Method

1. Rinse the dried hijiki under cold water, then soak it in a bowl of water for about 30 minutes. Drain well.
2. Peel the carrot and cut it into thin matchsticks.
3. Heat the sesame oil in a pan over medium heat. Add the carrot and sauté until slightly softened.
4. Add the drained hijiki to the pan and stir-fry for a few minutes with the carrot.
5. Combine the soy sauce, mirin, sake, sugar, and water in a bowl. Pour into the pan.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the liquid is absorbed.
7. Once the liquid is absorbed, turn off the heat and sprinkle with sesame seeds.

Notes

• Soak hijiki longer if still tough after 30 min.
• Serve at room temperature or cold for best flavor.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Japanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.