Hijiki no nimono

Ingredients(4 servings)

30g hijiki
1 aburaage
1/2 konnyaku
salt
carrot (1/2)
1and 1/2 tables spoon oil
2 cups stock(dashi)
2 and 1/2 table spoons sugar
2 and 1/2 table spoons soy
1 table spoon mirin

Preparation

1. Wash the hijiki and leave it in a full bowl of water until it is soft.
   After that, remove water from and cut it into about 4~5cm pieces.
2. Pour hot water on the aburaage to remove the oil from it. Cut it into 1 cm. slices.

Recipe

Slice konnyaku into thin strips. Cut the peeled carrot about 4 cm lengths.

Heat the oil in a pot. Add put the konnyaku let the water escape from it.. Put the carrot and aburaage after the surface of konnyaku has changed color. Finally, put hijiki into the pot and fry it.
*Be careful about the hijiki because it burns easily.

Add 2 cups stock and keep simmering, and put 2 and 1/2 table spoons sugar and soy, 1 table spoon mirin into them.

Boil them well until half of the liquid has evaporated. * Stir a few times while it simmers.