Healthy Potato Salad with Okara and Hijiki Seaweed

1. 1

   Soak the hijiki seaweed in water to rehydrate.

2. 2

   Wrap the unpeeled potatoes in plastic wrap.

3. 3

   Microwave at 600 W for 5-6 minutes.

4. 4

   Finely julienne the carrots and cut the frozen green beans into small pieces.

5. 5

   Blanch the vegetables and hijiki seaweed in hot water for a minute and drain in a sieve.

6. 6

   Roast the okara in a pan.

7. 7

   Peel and mash the potatoes and combine with the ingredients from Steps 2 and 3.

8. 8

   Season with the mayonnaise and shiro-dashi, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.