Julienne the carrot and some leftover konbu seaweed used to make dashi stock. Break the shiitake mushroom in half, and julienne. Cut the aburaage into thick strips.
Heat the sesame oil in a frying pan, and stir-fry the Step 1 ingredients until the carrot becomes wilted.
Start adding the seasoning ingredients. Add the mirin first, and simmer for a while. Add the sake and soy sauce, and continue simmering.
If the carrot is still hard, cover with a lid, and continue cooking for 3-4 minutes over low heat. When it softens, turn up the heat to high, and cook until the liquid has evaporated off. Then you're done.
Story Behind this Recipe
I didn't want to waste konbu seaweed after making soup stock. I made this dish to save money, and also for my health and beauty .
Please keep the ratio of the flavouring ingredients according to the following. Mirin : Sake : Soy sauce = 1 : 1 : 1. You can add sugar if you like. In that case, please do so before adding mirin.