3/4 cup dried hijiki seaweed
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sugar
1/2-1 cup dashi
1 tablespoon vegetable oil
1 carrot, julienned
1 block konnyaku, cut into thin sticks.
2 tablespoons seasoned rice vinegar
1 teaspoon toasted sesame oil
Soak hijiki in warm water for an hour then drain.
Boil konyakku for 5 minutes then drain and slice into strips.
Heat the vegetable oil in a frying pan. Add the carrots and fry for a minute over a high heat. Add the dashi, soy, mirin, salt and sugar. Bring to the boil, then reduce heat and cook for 15 minutes, until liquid absorbs, stirring occasionally. Refrigerate until chilled. Combine the rice vinegar and sesame oil and mix through. Serve at room temperature.