Soak the hijiku in lukewarm water to rehydrate.
Microwave the tofu to warm (I used an automatic heating setting). Drain in a colander.
Julienne the carrot. Slice the shiitake mushrooms thinly.
Heat a frying pan and fry the minced pork (omit the oil if using a non-stick pan).
Once the pork starts to release its fat, add the carrot and shiitake mushrooms.
Add the rehydrated hijiki and fry. Season with soy sauce and mirin.
Break the tofu into small pieces with your hand. Add to the pan and fry.
When all the moisture has evaporated and the ingredients look dry, transfer into a bowl. Leave to cool.
Add 2 beaten eggs and mix well.
The mixture should look like this photo.
Use a Japanese omelette frying pan or small frying pan. Heat some vegetable oil and pour in the  mixture and make it flat and even.
Cover with aluminum foil and cook over low heat for 6-7 minutes.
Once the edges are set, flip onto a plate.
It should look like this photo.
Slide the omelette back into the pan and cook for a further 5 minutes.
Transfer the omelette onto a chopping board and cut into small pieces. Serve with grated daikon radish.
Story Behind this Recipe
This is one of my favourite dishes. Using only 2 eggs, you can make a substantial dish with other ingredients such as tofu and vegetables. Great for your lunch box.
Season the mixture generously. The bottom of the omelette is easy to burn, so cook slowly over a low heat. You could replace the minced pork for chikuwa and use any vegetables you have at home. Drain the tofu beforehand.