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Prepare Main ingredients:.
Provide Dried hijiki seaweed.
Use Carrot.
Prepare pieces Aburaage.
You need Seasonings:.
You need swirl ● Soba tsuyu (soba dipping sauce).
Prepare swirl ● Mirin.
You need swirl ● Cooking sake.
You need Yukari.

Short Tips:

- Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, however it is a good rule of thumb to add at least a pinch or 2 when you begin cooking and once more at the very end. Your palate are the final guide here, so taste often.

[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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