Soak the hijiki seaweed in a large amount of water for about 15 to 20 minutes. Rinse quickly in more water, then drain
Parboil the konnyaku, and cut it thinly as shown in the photo.
Pour hot water over the aburaage to remove the surface oil, then cut into thin pieces.
Finely julienne the carrots.
Pour some sesame oil in a pan with thick walls and heat it up. Add the ingredients from Steps 1 & 2 and stir fry. When the oil is evenly distributed, add the ☆ ingredients.
Mix it well and then cover the pan with a lid and cook on low heat for about 10 minutes.
It's ready once the liquid in the pan is almost all gone.
Serve on a plate and sprinkle with some white sesame seeds.
Story Behind this Recipe
I made an arrangement to Potato and Konnyaku Stewed in Gochujang (Korean hot pepper paste). ( Recipe ID : 877095 ) I wanted to eat hijiki seaweed a little bit differently because I always eat it with a sweet and salty taste, so I made it spicy.
Make sure to keep an eye on the pot as it simmered in Step 4 so that it doesn't burn. You can use satsuma-age deep fried fishcake or chikuwa fishpaste sticks instead of the deep fried tofu.