Hijiki Seaweed Salad An Easy Taste of Japan at Home

Ingredients

• 2 oz (57g) dried hijiki seaweed
• 1 cup (240 ml) warm water
• 1 tbsp sesame oil
• 4 oz (113g) fried tofu (atsuage), cut into thin strips
• 1 small carrot (approx. 2 oz/57g), peeled and julienned
• ½ cup (85g) frozen shelled edamame, thawed
• ¼ cup (60ml) dashi (Japanese soup stock)
• 2 tbsp soy sauce
• 2 tbsp mirin (sweet rice wine)
• 1 tbsp sake (rice wine)
• 1 tbsp sugar
• 1 tbsp toasted sesame seeds