|10 min||40 min||50 min||4|
|1/2 cup||Seaweed, hijiki, dried|
|4 cup||Water (for soaking)|
|60 gm||Tofu, fried (about 2 pouches)|
|40 gm||Lotus root, boiled, drained (optional)|
|1 tbsp||Extra virgin olive oil|
|1/3 cup||Edamame (soybeans), cooked (optional)|
|2 tbsp||Granulated sugar|
|4 tbsp||Soy sauce|
|85 gm||Konjac (optional)|
1. Soak dried hijiki in 4 cups of water for 30 minutes.
2. Drain to a large fine sieve and wash under the running water.
3. Boil water in a small saucepan and pour on top of aburaage (fried tofu). This will remove the oil coated on the aburaage (manufacture’s oil doesn’t taste good, so this extra step will improve flavor of aburaage.). Cut in half lengthwise and slice thinly.
4. Add water and konnyaku in a small pot and boil for 3 minutes to remove the smell. It also makes konnyaku absorb flavors more and improves the texture.
5. Cut the carrots into julienne pieces.
6. Cut the lotus root into thinly pieces.
7. Heat oil in a medium pot over medium heat. Add carrot and lotus root and cook until they are coated with oil.
8. Add the hijiki, then konnyaku and aburaage. Mix all together.
9. Add the dashi and let it boil.
10. Add all the seasonings and mix well. Cook covered on medium low heat.
11. After 30 minutes, add the edamame.
12.Cook uncovered to reduce the sauce until you see the bottom of the pan. Put the leftover in an airtight container and keep in the refrigerator for up to 3-4 days.