Soak the hijiki seaweed in plenty of warm water to rehydrate for about 20 minutes. Rinse briefly, and drain.
Cut the carrots into slightly wide strips, and cut the chikuwa into small round slices.
Heat oil in a pan over medium heat, add the hijiki seaweed and the carrots, then stir-fry for 2-3 minutes.
Add the chikuwa and ● ingredients. Cover with a lid, and continue cooking over medium heat for about 20 minutes. Continue simmering until most of the liquid is gone.
Story Behind this Recipe
I rearranged the traditional simmered hijiki dish I learned from my mother, and made it easier to remember. I wanted to use ingredients which I had on hand, so I used chikuwa instead of aburaage. It looked cute and was pretty tasty.
The ingredients ratio is easy to remember! Using chikuwa instead of aburaage will eliminate the need to degrease the pan and make the recipe a bit healthier (of course, it's alright to use aburaage as well. In that case, pour boiling water over it to degrease.)