Stir-fried and Braised Hijiki Seaweed and Soy Beans

• 20 grams Dried hijiki seaweed
• 120 grams Soy beans in brine
• 1/4 Carrot
• 5 Green beans (frozen)
• 1 tbsp Sugar
• 1 tbsp Mirin
• 2 tbsp Soy sauce
• 200 ml Japanese dashi stock

1. Rehydrate the hijiki in plenty of water for about 15 minutes.
2. Drain in a sieve.
3. Julienne the carrot and cut the green beans into 3 cm lengths.
4. I use soy beans in brine or steamed soy beans.
5. Heat some oil (not included in the ingredients list) in a sauce pan and fry the carrot and hijiki seaweed.
6. After giving it a good stir add sugar and mirin.
7. After sugar and mirin have dissolved stir in the soy beans and dashi stock.
8. Cover and simmer over a low to medium heat for 5 minutes.
9. (If you're worried it might boil over you don't have to cover with a lid).
10. After simmering, add the soy sauce and green beans.
11. Turn up the heat to high and reduce the cooking liquid until almost gone.
12. If the soy bean's skin comes off, go ahead and remove from the pot.
13. Transfer onto a serving dish.

hijiki seaweed, brine, carrot, green beans, sugar, mirin, soy sauce, stock

Taken from cookpad.com/us/recipes/171631-stir-fried-and-braised-hijiki-seaweed-and-soy-beans (may not work)