Healthy Simmered Konbu Seaweed

• 15 cm square x 2 Kombu
• 1/4 Carrot
• 3 large Dried shiitake mushrooms
• 1 Aburaage
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 2 tbsp Sake
• 1 tbsp Sesame oil

1. Julienne the carrot and some leftover konbu seaweed used to make dashi stock.
2. Break the shiitake mushroom in half, and julienne.
3. Cut the aburaage into thick strips.
4. Heat the sesame oil in a frying pan, and stir-fry the Step 1 ingredients until the carrot becomes wilted.
5. Start adding the seasoning ingredients.
6. Add the mirin first, and simmer for a while.
7. Add the sake and soy sauce, and continue simmering.
8. If the carrot is still hard, cover with a lid, and continue cooking for 3-4 minutes over low heat.
9. When it softens, turn up the heat to high, and cook until the liquid has evaporated off.
10. Then you're done.

carrot, shiitake mushrooms, aburaage, soy sauce, mirin, sake, sesame oil

Taken from cookpad.com/us/recipes/153044-healthy-simmered-konbu-seaweed (may not work)