[Preparation] Soak the hijiki seaweed in a bowl of water to rehydrate. Cut the aburaage and carrot into thin strips.
[Start with the hijiki] Heat the oil in a skillet, and sauté the hijiki seaweed.
[Then, add the carrot] Once the moisture evaporates from the hijiki seaweed, it will start to pop. Once you hear it popping... add the carrot!
[Mix] Stir-fry over medium heat until cooked through.
[Time to season] Add all the ● seasonings! But hold the yukari!
[Now, add the aburaage] Once the moisture is almost gone, add the aburaage. It falls apart if you mix it too much, so stir it gently.
[Secret ingredient] Yukari! I bought this yukari at a dollar store.
[The final touch] Sprinkle in the yukari and mix briefly.
[Done] Sprinkle in roasted sesame seeds! It's a handy dish, since it can be served either warm or cold.
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Story Behind this Recipe
Rice toppings made with shiso and hijiki are delicious, which means that simmering those ingredients together must also make a flavorful treat!
-The aburaage soaks up the flavor quickly, and it also falls apart easily, so add it at the end. -Adjust the cooking time by checking the tenderness of the carrot. -Add the yukari at the end. If you add it at the beginning, the wonderful smell will disappear. If you prefer a mild shiso flavor, add it at the beginning.