Stewed Hijiki
About 2/3 of 2.1 oz bag of dried hijiki seaweed
5 dried shiitake mushrooms
half a carrot, a few green beans
a little konnyaku if you have it (only found at Japanese food stores?)
1 TBSP sugar
about 1/4 c reduced sodium soysauce
Soak the hijiki 15 minutes in water to cover. Soak the mushrooms in warm water
till soft, then thinly slice (keep the water).
Drain the hijiki (if strands are long, you might want to cut it-- but my 3 yo
enjoys eating the long pieces like spaghetti). Simmer hijiki and the mushrooms
in the soaking water and additional water (enough to cover). Simmer til soft
(best guess 20 minutes?).
Cut carrot into matchsticks, french/sliver the green beans, cut konnyaku into
small cubes. We don't usually have konnyaku at home so we usually omit it. You
can experiment with other additions but usually all the additions are not more
than 1/8 of the hijiki.
Add whatever additions you chose, soy sauce, and sugar to the hijiki. Taste (you
may want more soysauce if you like a stronger flavor). My mother says to not add
salt though, it makes the hijiki tough. Simmer covered till the carrots are
soft.
I like it best slightly warm or at room temperature but good cold also.