Braised Hijiki Seaweed with Maple Syrup and Bacon

• 150 grams Hijiki packed in water
• 3 slice Bacon
• 50 grams Carrot
• 3 Dried shiitake mushrooms
• 50 ml Dashi stock and shiitake soaking liquid
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sake
• 1 tbsp Maple syrup
• 2 tsp Vegetable oil

1. This is a souvenir from Canada.
2. I like its clean sweetness and use it as a condiment.
3. Drain the hijiki.
4. Cut the bacon into 1 cm pieces.
5. Julienne the carrot and shiitake mushrooms (after rehydrating).
6. Reserve the soaking liquid.
7. Heat vegetable oil in a saucepan and fry the step 2 ingredients quickly.
8. Add the A ingredients and fry until the excess moisture has evaporated over medium heat.
9. It's done.
10. Serving suggestion 1: eat with white rice.
11. Serving suggestion 2: serve over rice and garnish with julienned shiso leaves.
12. Serving suggestion 3: mix into the rice and serve with chopped spring onions.
13. Serving suggestion 4: roll into an omelet.
14. Serving suggestion 5: toss in a salad.
15. Serving suggestion 6: top on sliced tomatoes or halved cherry tomatoes.
16. Sprinkle with white sesame seeds.
17. Serving suggestion 7: top on natto and sprinkle with chopped spring onions.

water, bacon, carrot, shiitake mushrooms, shiitake soaking liquid, soy sauce, mirin, sake, maple syrup, vegetable oil

Taken from cookpad.com/us/recipes/143106-braised-hijiki-seaweed-with-maple-syrup-and-bacon (may not work)