Hijiki no nimono

Method

1. 1 Soak dried hijiki seaweed in cold water for 20 minutes until it expands, rinse thoroughly, and drain.
2. 2 Blanch the fried aburaage tofu in boiling water to remove excess oil, then cut it into strips.
3. 3 Slice the carrots into strips and sauté them with sesame oil for 2 minutes.
4. 4 Add hijiki and aburaage to the pan and stir-fry for 2 minutes until they absorb the oil.
5. 5 Add dashi, soy sauce, mirin, and sugar, then simmer for 15 minutes until almost all the liquid has evaporated.

With an appliance

• Microwave 30 min

  Replace step 5: loosely cover the hijiki, aburaage, and carrots with the broth, and microwave at 800 W for 8 minutes; let it rest for 2 minutes to allow the seaweed to absorb the broth before opening the lid.