INGREDIENTS

INSTRUCTIONS

A.)   Rinse the hijiki in a fine-mesh strainer under cold running water. In
3 times the amount of warm water, soak for 10 to 15 minutes. Remove the
hijiki with a tea strainer. (Sand and pebbles will sink to the bottom of
the bowl.)  Return to fine-mesh strainer and drain off excess water. Grate
the carrots into matchstick slivers. Dip the age puff for 30 seconds in
boiling water, and cut into matchstick slivers. Place tofu in a heated
skillet and mash with a spatula. Let it simmer in its own water until
reduced to small crumbs. Snap the ends off the green beans and place in
boiling water for 1 to 2 minutes. Immerse in iced water, drain, and cut
into 1/2-inch-long pieces.
B.)   In a heated skillet, saute sesame oil, hijiki, carrots, age, and tofu
(all completely drained of water). When ingredients have acquired a shiny
appearance, add dashijiru, shoyu, sake and mirin. Reduce heat to low and
cook, stirring frequently, until liquid has been absorbed. Turn off heat
and add green beans.
C.)   Place B in serving dish, sprinkle with sauteed sesame seeds. If you
like, add seven-taste pepper to taste.
Source: The Folk Art of Japanese Country Cooking, by Gaku Homma Typed for
you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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