Less than 10 mins
- 1 1/2 cups (1.76-ounce package) Mitoku Hijiki
- Water to cover hijiki
- 2 teaspoons Mitoku Toasted Sesame Oil
- 4 pieces dried tofu
- 1 1/2-2 tablespoons Mitoku Organic Shoyu Soy Sauce (to taste)
- 1 tablespoon Mitoku Organic Mikawa Mirin
- 1 carrot, cut into julienne strips
- 2-3 tablespoons minced parsley
- In a bowl, place hijiki and water to cover. Let soak 10 minutes. Drain and briefly rinse hijiki to remove any sand and shells.
- Heat oil in a large frying pan, add hijiki, and sauté 1-2 minutes. Add fresh water to almost cover and bring to a boil. Lower heat, cover, and simmer.
- Reconstitute dried tofu by soaking it in lukewarm water for 5 minutes. Repeatedly dampen and squeeze out excess water until the liquid that comes out is no longer milky.
- Dice tofu, add it to the frying pan, and toss. Simmer for 25 minutes.
- Add soy sauce and mirin, and toss together with hijiki and tofu.
- Place carrots on top of hijiki mixture, cover, and let cook 10 minutes more. Toss. If any liquid remains, cook uncovered over high heat a few minutes until nearly dry.
- Sprinkle parsley on top, cover, and steam 1 minute. Serve hot.