Adapted from Diet, Desserts & Dogs
- 2/3 cup dry hijiki (put in hot water for 30 minutes before using)
- 1.5 cups shelled edamame (found in the frozen food section)
- 1 Tbsp rice vinegar (seasoned is fine)
- 1 Tbsp soy sauce
- 2 Tbsp lightly toasted sesame seeds (I used black ones)
- sugar, to taste (about 1-2 TBSP)
- 1 clove garlic, minced
- 2 Tbsp extra virgin olive oil
- 1 Tbsp sesame oil
- 1/4 tsp sea salt, to taste
Place the dry hijiki in a heatproof bowl and cover with boiling water; allow to sit 5-15 minutes, until the hijiki is soft and about double in bulk (the longer it soaks, the less it retains a “fishy” taste). Drain and reserve 1 Tbsp of the soaking liquid, if desired.
Cook the edamame according to package directions (ie I just steam it until tender) and allow to cool to room temperature.
Meanwhile, in a medium-sized bowl, whisk together the remaining ingredients except for the arame. Add the drained arame, edamame and soaking liquid (if desired) and stir to coat the soy and seaweed. Allow to sit at least 15 minutes before serving. Store, covered, in the refrigerator for up to 3 days. Makes 3 servings.