Instructions: * Original called for 2 tablespoons for sauteing. However, by adding just a teaspoon or so later in cooking, the dish will still have a sesame flavor.

Soak the hijiki in water for 15 minutes. Drain, and put in a saucepan with 2 tbsp soy sauce and fresh water, and boil for, then simmer for 15 minutes. Drain again.

(If using Arame, soak for 3 minutes, then drain.)

Stir fry the ginger and carrots until the carrots begin to color around the edges, about 2 minutes. Add the seaweed and cook for 5 more minutes, tossing frequently. Add 1 tbsp soy sauce and let it cook off. Add the sesame oil, if desired.

Garnish with toasted sesame seeds.

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