1. 1

   Place dried hijiki in a large bowl and rinse well, then soak in ample water for 15-20 minutes.^*2 Drain the hijiki and parboil briefly, then drain again.

2. 2

   Julienne the peeled carrot. Cut peeled lotus root into quarters, then into slices. Soak lotus root in water for 5 minutes and drain.

3. 3

   Pour boiling water over the abura-age to rinse off excess oil ( see photo), drain and then pat dry with a paper towel. Cut in half horizontally, then into thin strips.

   

4. 4

   Heat the vegetable oil in a saucepan. Over medium heat, add the hijiki and stir until completely coated with oil. Add the carrot and lotus root, and saute until also coated with oil. Finally, stir in the soybeans and abura-age.

5. 5

   Add the seasoning ingredients to the pan. After bringing to a boil, reduce to lower-medium heat, cover with a drop-lid or parchment paper, and simmer until the liquid has nearly evaporated.

6. 6

   Place in a serving bowl.^*3

Recipe by Kikkoman Corporation