Hijiki no nimono

Soak dried hijiki in a bowl of water for 15-20 minutes until fully rehydrated and expanded. Drain the hijiki well, rinse thoroughly under cold water, and gently squeeze out any excess liquid.

Place aburaage in a colander and pour hot water over it to remove excess oil. Gently press out the water, then slice the aburaage into thin strips.

Peel the carrot and slice it into thin matchsticks or small, thin rectangles. Slice the konnyaku into thin strips or small rectangles, then score one side lightly with a knife and parboil in boiling water for 2-3 minutes to remove any odor. Drain the konnyaku.