Steps

1. Soak 40g of Dried Hijiki Seaweed (Knot Hijiki) in plenty of water for about 20 minutes to rehydrate. [Key Tip!] Hijiki expands about 10 times its original volume, so ensure you have enough water.
   🕒 01:44
2. Rinse the rehydrated hijiki 2-3 times with fresh water and drain well in a colander. [Key Tip!] Washing thoroughly will help remove any impurities attached during the drying process.
   🕒 02:42
3. Cut 1 piece of Fried Tofu Pouch in half and then slice thinly. [Key Tip!] Do not blanch the fried tofu pouch; its natural oils add richness to the dish.
   🕒 03:58
4. Slice 2 Thin Chikuwa (Fish Cake) into thin rounds.
   🕒 04:22
5. Finely julienne 100g of Carrot, keeping the peel on after washing.
   🕒 05:12
6. Heat a frying pan over medium heat, add 2 tbsp of Vegetable Oil, and briefly stir-fry the carrot.
   🕒 06:44
7. Add the hijiki seaweed and stir-fry until well coated with oil. [Key Tip!] Hijiki pairs well with oil, so stir-frying until it's evenly coated will result in a more delicious dish.
   🕒 07:18
8. To the frying pan with the oiled hijiki, add 300cc of Dashi Stock [A], 4 tbsp of Soy Sauce [A], 2 tbsp of Mirin (Sweet Rice Wine) [A], and 2 tbsp of Sugar [A].
   🕒 08:45
9. Add the fried tofu pouch, chikuwa, and 100g of Boiled Soybeans to the pan.
   🕒 09:06
10. Simmer over medium-low heat, stirring occasionally, for about 15 minutes, or until most of the liquid has evaporated.
    🕒 09:29
11. Turn off the heat and let the dish cool to allow the flavors to meld. [Key Tip!] Cooling the dish helps the hijiki absorb the flavors more deeply, making it even more delicious. Once cooled to room temperature and completely chilled, it can be stored in the refrigerator for up to 5 days and remain tasty.
    🕒 11:27