Braised Hijiki Seaweed

Instructions

1. Rehydrate the hijiki
   Place the dried hijiki in a bowl and cover with plenty of cold water. Let it soak for about 10 minutes until softened. Drain and rinse thoroughly under running water 2-3 times to remove any sand or salt.
2. Prepare the vegetables
   While the hijiki is soaking, julienne the carrot into thin matchstick pieces. Slice the aburaage and rehydrated shiitake mushrooms into thin strips. Combine the soy sauce, mirin, sugar, dashi, and sake in a small bowl to create the seasoning mixture.
3. Sauté the ingredients
   Heat vegetable oil in a medium saucepan over medium heat. Add the carrots and sauté for 1-2 minutes until slightly softened. Add the drained hijiki, aburaage, and shiitake mushrooms, stirring to combine all ingredients well.
4. Braise the mixture
   Pour the seasoning mixture over the hijiki and vegetables. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until most of the liquid has been absorbed and the flavors have melded together.
5. Finish and serve
   Remove from heat and drizzle with sesame oil. Mix well and let it cool slightly. The flavor will deepen as it cools. Transfer to a serving dish and sprinkle with toasted sesame seeds before serving. This dish can be served warm or at room temperature.