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Hijiki & Star Fruit Salad

I finely diced the dried star fruit and rehydrated them in some sake. The dried star fruit absorbed so much flavor from the sake. Then, I rehydrated the Hijiki and seaweed in water, drained, toss them together with some rice wine vinegar, sugar, salt, red chili pepper and sesame oil along with the sake-rehydrated star fruit. The natural sweetness from the star fruit was wonderful and balanced well with the tartness from the rice vinegar and spiciness from the chili. The texture of the Hijiki was tender crisp and contrast well with the slightly chewy star fruit. This Hijiki and Star Fruit Salad will definitely boost your appetite as it’s so light and refreshing.

Recipe courtesy of Amy Tong of

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Prep Time: 15 | Cook Time: 0 | Ready In: 15
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  • 1/2 cup dried Hijiki
  • 1/2 cup dried seaweed
  • 1/2 cup dried star fruit, finely diced
  • 1/2 cup sake
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 2 teaspoon sesame oil
  • 2 red chilies, seeded and finely diced

Click to order Japanese Cooking Hawaii Style

Japanese Cooking Hawaii Style

Cooking Process:

In a medium mixing bowl, cover Hijiki with water and let it soak for 10 minutes or until soften. Drain and set aside.

In a separate medium bowl, cover dried seaweed with water and let it soak for 10 minutes or until soften.  Drain and set aside.

In a separate bowl, mix diced star fruit with sake, let it soak for 15 to 20 minutes or until soften.  Drain and set aside.

In a large mixing bowl, add rehydrated Hijiki, rehydrated seaweed and rehydrated star fruit, rice vinegar, sugar, salt, sesame oil and chilies.  Gentle toss until ingredients are evenly coated with seasonings.  Refrigerate for at least 30 minutes to let the flavor develop.  Serve cold or at room temperature.