Simmered Hijiki Seaweed with Gochujang

• 10 grams Hijiki seaweed
• 1/3 of a piece Konnyaku
• 1 slice Aburaage
• 1/4 Carrot
• 50 ml Water
• 1/2 tsp Dashi stock granules (bonito based)
• 1/2 tbsp Gochujang
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 tbsp Soy sauce
• 1/2 tbsp Sesame oil
• 1 White sesame seeds

1. Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes.
2. Rinse quickly in more water, then drain
3. Parboil the konnyaku, and cut it thinly as shown in the photo.
4. Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces.
5. Finely julienne the carrots.
6. Pour some sesame oil in a pan with thick walls and heat it up.
7. Add the ingredients from Steps 1 & 2 and stir fry.
8. When the oil is evenly distributed, add the ingredients.
9. Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes.
10. It's ready once the liquid in the pan is almost all gone.
11. Serve on a plate and sprinkle with some white sesame seeds.

aburaage, carrot, water, granules, gochujang, sake, mirin, soy sauce, sesame oil, white sesame seeds

Taken from cookpad.com/us/recipes/170196-simmered-hijiki-seaweed-with-gochujang (may not work)