Saute the dried wakame seaweed in a pan on a low-medium heat for 5 minutes. Stir constantly, taking care not to burn the wakame.
Turn off the heat and mix in the sesame oil.
Next, add the soy sauce, mirin, and sugar, and mix well before heating. Fry until the sugar melts and turns into a glaze.
Top with sesame seeds.
Done! The result is a flaky and crisp furikake to top on your rice.
Story Behind this Recipe
As a child, I would eat this often in my father's hometown. I recall asking for a second helping of rice. It was a local cuisine in the fishing village, where you could sun-dry freshly harvested wakame. I tried it out with more commonly available dried wakame.
Do not cook on high heat or else it will be bitter when burnt. As soon as it's aromatic, remove from heat. Do not soak the wakame in water. This is important. The resulting flavor is slightly sweet. Adjust the amount of sugar to your liking.