Instructions: About 2/3 of 2.1 oz bag of dried hijiki seaweed 5 dried shiitake mushrooms half a carrot, a few green beans
konnyaku if you have it (only found at Japanese food stores?) 1 TBSP sugar 1/4 c reduced sodium soysauce

Soak the hijiki 15 minutes in water to cover. Soak the mushrooms in warm water till soft, then thinly slice (keep the water).

Drain the hijiki (if strands are long, you might want to cut it- but my 3 yo enjoys eating the long pieces like spaghetti). Simmer hijiki and the mushrooms in the soaking water and additional water to cover. Simmer til soft (best guess 20 minutes?).

Cut carrot into matchsticks, french/sliver the green beans, cut konnyaku into small cubes. We dont usually have konnyaku at home so we usually omit it. You can experiment with other additions but all the additions should not be more than 1/8 of the hijiki.

Add whatever additions you want along with soysauce and sugar. Taste (you may want more soysauce if you like a stronger flavor). My mother says to not add salt though, it makes the hijiki tough. Simmer covered till the carrots are soft.

I like it best slightly warm or at room temperature.

NOTES : This is my mothers fatfree version of a Japanese "home" dish. Note that if you find hijiki in restaurants, it will most likely have been fried in oil before boiling, so it may not be LF.

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