Hijiki with Shiitakes and Beans

• About 1 1/2 ounces hijiki (about 1 cup)
• 5 large or 10 small dried shiitake (black) mushrooms
• 2 tablespoons extra virgin olive oil
• 1 cup diced chicken, shrimp, or shucked small clams (canned are fine if you can find good ones), optional
• 2 medium or 1 large carrot, shredded
• 1 cup cooked soybeans, flageolets, peas, or black-eyed peas
• 1 cup Dashi or chicken stock, preferably homemade (page 162 or 160)
• 2 tablespoons mirin or 1 tablespoon honey
• 1/4 cup soy sauce, or to taste
• Salt if necessary

1. Soak the hijiki in cold water to cover for about 10 minutes; soak the shiitakes in very hot water to cover for about 10 minutes.
2. Meanwhile, prepare the remaining ingredients.
3. Slice the shiitakes, discarding the tough stems but reserving the soaking liquid.
4. Put the olive oil in a 12-inch skillet over medium-high heat.
5. If youre using chicken or shrimp, brown the pieces quickly in the oil, 2 or 3 minutes, stirring only once or twice.
6. Remove with a slotted spoon.
7. Drain the hijiki and put it in the skillet; stir once, then add the carrot and shiitakes.
8. Stir again; add the chicken, shrimp, or clams, along with the beans, the shiitake-soaking liquid, dashi, mirin, and soy sauce.
9. Stir, turn the heat to medium-low, and cook, stirring occasionally, until the carrot is tender, about 10 minutes.
10. Reduce the liquid further if necessarythe mixture should be stewy but not soupythen taste, add more soy sauce or salt if necessary, and serve.

hijiki, shiitake, extra virgin olive oil, chicken, carrot, peas, chicken, honey, soy sauce, salt

Taken from www.epicurious.com/recipes/food/views/hijiki-with-shiitakes-and-beans-386086 (may not work)