| 1 | A). |
| 2 | Rinse the hijiki in a fine-mesh strainer under cold running water. |
| 3 | In 3 times the amount of warm water, soak for 10 to 15 minutes. |
| 4 | Remove the hijiki with a tea strainer. |
| 5 | (sand and pebbles will sink to the bottom of the bowl). |
| 6 | Return to fine-mesh strainer and drain off excess water. |
| 7 | Grate the carrots into matchstick slivers. |
| 8 | Dip the age puff for 30 seconds in boiling water, and cut into matchstick slivers. |
| 9 | Place tofu in a heated skillet and mash with a spatula. |
| 10 | Let it simmer in its own water until reduced to small crumbs. |
| 11 | Snap the ends off the green beans and place in boiling water for 1 to 2 minutes. |
| 12 | Immerse in iced water, drain, and cut into ?inch-long pieces. |
| 13 | B). |
| 14 | In a heated skillet, saute sesame oil, hijiki, carrots, age, and tofu (all completely drained of water). |
| 15 | When ingredients have acquired a shiny appearance, add dashijiru, shoyu, sake and mirin. |
| 16 | Reduce heat to low and cook, stirring frequently, until liquid has been absorbed. |
| 17 | Turn off heat and add green beans. |
| 18 | C). |
| 19 | Place b in serving dish, sprinkle with sauteed sesame seeds. |
| 20 | If you like, add seven-taste pepper to taste. |
