Stewed hijiki seaweed with carrots and soy beans

Preparation:
1) Soak 200 gram of soy beans overnight. Cook the soy beans until soft and rub the skins off, this can be pretty time consuming. Instead of soy beans you can also use fried tofu.

2) Reconstitute some dried hijiki sea weed

3) Cut 2 large carrots in thin strips.

Cooking:
Fry and simmer the soy beans, hijiki and carrots in sesame oil for 5 to 10 minutes.

Add: 250 ml dashi stock, 3 tbsp dark soy sauce and 3 tbsp of mirin. If you have, add 3 tbsp of sake as well. Many recipes call for sugar, I omitted the sugar (and sake).

Simmer until the liquid has reduced.

This dish is nice with Japanese rice and miso soup. The taste was a little bland, use more soy sauce for a saltier taste.