Reconstitute the hijiki in lukewarm water and drain in a colander.
Put the hijiki in a fying pan and dry-fry to evaporate the excess moisture.
Add the sake and sugar and cook on low heat until the liquid evaporates. Turn off the heat.
Transfer the hijiki to a preservation container and mix in the yukari and white sesame seeds.
Story Behind this Recipe
I remade a recipe that my friend taught me. Shiso Hijiki Seaweed Onigiri Rice Balls Recipe ID: 2564583.
If using this to mix into rice, please increase the amount of yukari. When adding it directly into the rice, use less yukari so that it doesn't become too briny. If you want a thicker taste, adjust the amount afterwards. It also tastes yummy if you add jako fish into the mix.