Simmered Hijiki Packed with Nutrients

• 20 grams Hijiki dried seaweed
• 1 Carrot
• 30 grams Lotus root
• 1 dash Vinegar
• 1 Aburaage
• 1 and 1/2 tablespoon Vegetable oil
• 100 ml Dashi stock
• 3 tbsp Sake
• 1 tbsp Sugar
• 1 tbsp Mirin
• 2 tbsp Soy sauce
• 1 Beans

1. Rehydrate the hijiki to soften, then drain.
2. Mince the carrots.
3. Slice the lotus root into thin wedges, place in vinegar water, and remove any scum.
4. Lightly mix the the aburaage in boiling water.
5. Wring out, then mince.
6. Heat some vegetable oil in a frying pan and quickly cook the vegetables.
7. Then add the hijiki and the aburaage.
8. Cook until it wilts.
9. Add the dashi stock and the sake.
10. Once it comes to a boil, reduce the heat.
11. Add the sugar and mirin and boil for 4-5 minutes.
12. Add the soy sauce and continue to simmer until the stock has cooked off, mixing occasionally.
13. If you boil it after adding the soy sauce, the aburaage will become too salty, so taste it frequently, and turn off the heat when it's to your liking, then let it cool.

carrot, lotus root, vinegar, aburaage, vegetable oil, stock, sake, sugar, mirin, soy sauce, beans

Taken from cookpad.com/us/recipes/150909-simmered-hijiki-packed-with-nutrients (may not work)