Reconstitute the hijiki seaweed in 10x the amount of water. Cut the cheese into 1 cm cubes.
Combine the ＊ ingredients in a heat-resistant bowl. Cover with plastic wrap and microwave for 1 1/2 minutes at 600 W.
Remove from the microwave and add the hijiki. Mix it well so that there are no lumps.
Microwave for 2 minutes, uncovered. Use a wooden spoon to knead it well.
When it becomes sticky like mochi, wet your hands and separate into small portions (about 25 g). Form them into ellipses and place some cheese in the center. Wrap the dough around the cheese and form a ball.
Cover with plastic wrap and microwave again for 30 seconds to melt the cheese.
Optionally top with bonito flakes and they're done.
Story Behind this Recipe
I was wondering if the slippery hijiki seaweed, which is difficult to eat, would be easier to eat if kneaded into round balls of dough. So I added them in and included some cheese in the center for a flavor that even kids will enjoy.
Step 5: It's easiest to shape the balls after the mixture has cooled down.