Step 1

Gather all the ingredients.

Step 2

Soak dried hijiki in 4 cups of water for 30 minutes.

Step 3

Drain to a large fine sieve and wash under the running water.

Step 4

Boil water in a small saucepan and pour it over the aburaage. This will remove the excess oil coated on the aburaage. Cut in half lengthwise and slice thinly.

Step 5

Add water and konnyaku in a small pot and boil for 3 minutes to remove the smell. It also makes konnyaku absorb flavors more and improves the texture.

Step 6

Cut the carrots into julienne pieces.

Step 7

Cut the lotus root into thin pieces.

Step 8

Heat oil in a medium pot over medium heat. Add carrot and lotus root and cook until they are coated with oil.

Step 9

Add the hijiki, then konnyaku and aburaage. Mix all together.

Step 10

Add the dashi and let it boil.

Step 11

Add all the seasonings and mix well. Cook covered on medium-low heat for 20-30 minutes.

Step 12

Add the edamame.

Step 13

Continue to cook uncovered to reduce the sauce until you see the bottom of the pan.

Step 14

Store in an airtight container and keep in the refrigerator for up to 3-4 days. You can also freeze it for up to a month.