Hijiki and Umeboshi Spaghetti

• 1 cup Hijiki
• 5 leaves Shiso leaves
• 3 tbsp Chirimen jako
• 2 medium Umeboshi
• 2 tbsp Vegetable oil
• 3 grams Dashi stock granules
• 1 Salt
• 200 grams Pasta

1. Rehydrate the hijiki, then drain.
2. Remove the seeds from the umeboshi and chop.
3. Finely chop the shiso leaves.
4. Boil the pasta.
5. Fry the chirimen jako in a frying pan with oil.
6. Add the hijiki and the dashi stock granules and fry everything together.
7. Put the fried contents in a bowl.
8. Add the boiled and drained pasta, then mix in the shiso leaves and umeboshi.
9. Chilled Soup Pasta with Minestrone

hijiki, leaves, chirimen jako, vegetable oil, granules, salt, pasta

Taken from cookpad.com/us/recipes/143391-hijiki-and-umeboshi-spaghetti (may not work)