An excellent way to enjoy one of Japan's quintessential sea vegetables.
- Wash the hijiki, then add water to almost cover it and simmer for about 35 minutes. Heat the oil in a frying pan, add the sliced mushrooms, and sauté for 2 minutes. Carefully drain the hijiki in a colander, keeping the soaking water to use as a stock another time. Add the hijiki to the pan and sauté for another 2 minutes. Add the mushroom soaking water plus some fresh water to almost cover the vegetables, then bring to the boil, lower the heat, and leave to simmer with the lid on.
- Meanwhile, soak the snow-dried tofu for 5 minutes, then squeeze out the excess water. Dice it, and add to the hijiki, mixing well. Simmer for 30 minutes. Mix in the shoyu and mirin, then put the carrots on top of the hijiki mixture, cover the pan, and cook for 10 more minutes. Mix well. If there’s still any liquid, cook uncovered over a medium heat for a few minutes until it’s nearly dry. Sprinkle the parsley over the top, then cover and cook for 1 more minute.
- Serve with pan-fried mochi or as a filling for pitta breads.