Wash and cut the shirataki into suitable size and drain well. Rehydrate the hijiki and dried shiitake mushrooms. Julienne the burdock and soak in water. Julienne t the carrot and shiitake mushrooms as well. Cut the aburaage into small pieces.
Heat sesame oil in a pan and cook the burdock root and carrots.
When they are well cooked, add the rest of ingredients.
Pour the water and ☆ seasonings into a pot and keep cooking over medium heat. When the liquid is reduced by half, turn the heat off and cover with a lid to let the rest of the liquid be absorbed.
It is also delicious chilled.
Story Behind this Recipe
When I was hospitalized, I often ate this dish and I tried to recreate the dish at home. It is low calorie, and simply seasoned.