1 pkg (2 oz) hijiki (wash and soak in water for 30 minutes or according to package directions)

1 tbsp oil

2 aburage, finely chopped

1 piece konnyaku, sliced thin

3 tbsp sugar

1/4 c mirin

1/4 c shoyu

2 tbsp sesame seeds

Heat oil in pan. Fry aburage till crispy. Squeeze out water from hijiki. Add hijiki, konnyaku, sugar, mirin, and shoyu to aburage. Cook until liquid is absorbed. Mix in sesame seeds.