Gaijin Friendly Hijiki Salad & Anchovy Dressing

In each of my pregnancies I would more often than not turn up to be anemic & have fantastically dramatic kitchen/ofuro/jam-packed-train fainting spells so when it comes to hijiki it usually reminds me a little too much of being a substitute for iron supplements.  Along with spinach & liver of course.  I've only eaten it in the usual way simmered with thinly chopped abura-dofu, carrots, konyaku & soybeans.

I found this recipe in my "Harumi's Home Cooking" cookbook and finally tried it out.  I think it's the perfect introduction to hijiki for anyone whose never tasted it & therapeutic for anyone who has bad memories of gritty smooshy black goop.  It's so basic that when you think about it, all it really is comprised of is tossing a salad with hijiki.  And the dressing is one that I'd definitely make for any other salad, thankfully all my kids love anchovies too.  Here's the basic recipe:

10-20 grams of dried hijiki
a variety of vegitables, lettuce, celery, carrots, cucumbers & onions to taste

Anchovy Dressing:

10g anchovy fillets
2 tbsp sunflower/veg oil
1 tbsp wine vinegar
a little sugar (I put in a few pinches)
pepper
1 teaspoon soysauce

Soak the hijiki seaweed in warm water for about 10 min.  Drain well and dry.  Cut into short pieces if they are too long.  Cut the vegetables into thin strips, soak them in cold water for 5 min. drain & pat dry.
Mince anchovy and mix it with the other ingredients for the dressing.  Mix the hijiki and cut vegetables and put on a serving dish.  Pour over the anchovy dressing just before eating. 

That's all I got today....now, "ON TO THE THEATER!!!"