The weather has been so muggy in Hawaii, perfect for a cold kaiso hijiki salad. Look for this package of dehydrated assortment of seaweeds in the Asian aisle. It's a mix of seaweeds, hijiki, agar agar, etc. If the weather is cold, you can also drop a handful of this mix into your miso soup.
For the summer salad:
I used the whole bag (3 oz) but adjust as necessary.
3 oz. dried seaweed (kaiso salad) mix
Put the seaweed in a bowl, cover with cold water and soak (5-8 minutes)
Drain, squeeze out as much water as possible and put it back in a bowl.
3 1/2 T. rice vinegar
3 T. shoyu
3 T. toasted sesame oil
3 T. sugar
1 1/2 tsp. salt
1 1/2 tsp. grated ginger and juice
green onion for topping
toasted sesame seeds for topping
Whisk everything but the green onion and sesame seeds to create a vinaigrette. Toss through the seaweed and top with green onion and sesame seeds before serving.
Refrigerate if serving later. I'm putting it on our lunch salads (lettuce, fresh tomatoes, cucumbers, green onions, seasoned kaiso salad and some lemon slices for extra acid.