Gomoku hijiki

Rehydrate Dried hijiki seaweed in a bowl of water for 30 minutes. Drain thoroughly, rinse under cold water, and cut into 3-4cm lengths.

Rehydrate Dried shiitake mushrooms in 200g of warm water for 30 minutes. Squeeze out excess water from the mushrooms, remove the stems, and slice the caps thinly. Reserve 50g of the shiitake soaking liquid.

Blanch Aburaage in boiling water for 1 minute to remove excess oil. Squeeze dry and cut into thin strips.