Step 1

Place hijiki in a bowl and cover with cold water. Allow to soak for 30 minutes.

Step 2

While the hijiki is soaking, place the aburaage pieces in a sieve over a sink and pour boiling water over it. Drain, slice thinly, and set aside.

Step 3

Bring water to the boil over a stove, add the edamame and allow to cook for 5 minutes. Remove edamame, wash in cold water, and remove from pods. Set shelled edamame beans aside.

Step 4

In the same pot of boiling water, add konnyaku yam cake and allow to cook for three minutes. Remove from boiling water, slice thinly, and set aside.

Step 5

Heat up oil in a medium-sized pot over a medium heat. Add carrot and cook until softened. Add hijiki, aburaage and konnyaku, then mix everything together.

Step 6

Add dashi and bring everything to the boil. Add mirin and soy sauce, then mix everything together. Turn the heat down to medium-low, cover, and allow to cook for 30 minutes.

Step 7

After 30 minutes, add edamame and stir through. Continue to cook, uncovered, until the sauce has reduced down and the bottom of the pan becomes visible. Serve and enjoy.