Hijiki Seaweed, Lotus Root and Ham in Vinegar

Hijiki Seaweed, Lotus Root and Ham in Vinegar

Hot-water soaked sea vegetable adds chewy delicate flavor.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

240 g (8.5 oz)

1/4 stick

3 cm (1.2 in)

4 slices


5 tbsp

1.5 tbsp

2 tsp

1/4 tsp


  1. After submerging the seaweed in some boiling water for a few moments, dip in ice water then drain.
  2. Peel the carrot and thinly slice into 3 cm (1 in) lengths. Peel the lotus root, cut into quarters then slice thinly. Boil until a desired level, then place in ice water.
  3. Divide the ham in half, then cut into thin slices.
  4. Arrange (1)-(3) on a plate, mix (A) and use as a dressing.

Cooking Basics

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.


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