|Posted on January 16, 2010 at 7:23 AM|
1 cup dried hijiki, hydrated
3 -4 dried shiitake mushrooms, hydrated
1 large or 2 small pieces Age (deep fried tofu pouches) optional
2 medium carrots, peeled and sliced into matchsticks, 1/8 thick
1 tsp peeled and thinly sliced ginger
2 tbls roasted sesame oil or vegetable oil
2 tbs mirin
1 tbs sake
1 tsp sugar or honey (optional)
1/4 cup soy sauce, or to taste
Salt if needed
Garnish: 1 tsp roasted sesame seeds (optional)
Soak hijiki in cold water to cover for at least one hour. Drain. Rinse a couple more times to remove impurities.
Hydrate shitakes in cold water to cover, about 20 minutes. Slice shitakes into 1/8 inch pieces. Reserve soaking liquid for the stock if you like.
Put oil in a frying pan over medium-high heat. Stir fry the carrots, age, mushrooms and ginger first for 2-3 mintues.
Add the hydrated and drained hijiki. Stir a couple times; add the stock or shiitake soaking liquid, mirin, sake, sugar and soy sauce. Stir, turn heat to simmer, and cook, stirring occasionally, about 10 minutes until most of the liquid is evaporated. Mixture should not be soupy or dry. Taste, and make adjustments with soy sauce, sugar and salt, if needed.
Serve as a salad or appetizer, about 1/3 cup servings per person. Garnish with roasted sesame seeds.