Japanese cuisine

Today, I write Hijiki recipe simple type.
Hijiki has many minerals.

1, Foodstuffs ( clockwise from left top).
Sugar 20g, Sake 20g, Mirin 10g, Soy souce 20g, a Pot (Iron is better for taste), Dashi 100g, Konbu ( dried kelp ) 5cm sq, Hijiki 1 pack (200 to 300g is standard package in Japan).

2, This is Hijiki. Wash it in sieve basket.

3, Cut Konbu ( dried kelp ) 1cm wide and into to Dashi.

4, Grease cooking oil to pan, into Hijiki to pan when oil was hotted and stir frying well.

5, Add Seasoning. Suger 1st then Sake, Mirin, soy souse. Dashi.

6, Keep high or middle flame when boiling. It will finished when dried (remain little wet).

7, Serving. it is keepable 1 or 2 weeks because it is using sugar and syoyu a lot.

8, Hijiki is a said dish. it is served by small dish.