Braised Sweet and Savory Hijiki Seaweed

Rehydrate the dried hijiki seaweed: Place the hijiki in a large bowl and cover with plenty of cold water. Let it soak for 15-20 minutes until fully rehydrated and expanded. Drain well and rinse thoroughly under cold running water, then squeeze out any excess water. Chop into 5 cm lengths.

Prepare the vegetables: Peel the carrot and julienne it into thin strips. If using aburaage, pour hot water over it to remove excess oil, then gently squeeze dry and slice into thin strips.

Heat a pan or pot: Add vegetable oil to a medium pot or pan over medium heat. Add the chopped hijiki and sauté for 2-3 minutes, stirring constantly, until slightly fragrant.

Add other ingredients: Add the julienned carrot and aburaage (if using) to the pot and sauté for another 1-2 minutes.

Pour in liquids and seasonings: Pour in the kombu dashi, soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle boil, then reduce the heat to low.

Braise the hijiki: Cover the pot and simmer for 15-20 minutes, or until most of the liquid has been absorbed and the hijiki is tender and flavorful. Stir occasionally to prevent sticking.

Serve: Remove from heat and let it rest for a few minutes before serving. Serve warm or at room temperature as a delicious side dish.