Kurome (Seaweed)

• 1 – 3 oz. pkg. kurome, washed and soaked in water
• 2 aburage, sliced thin
• 1 piece konnyaku, sliced thin
• 1/4 c. salad oil
• 1/3 c. sugar
• 1/4 c. mirin
• 1/2 c. chirimen iriko (optional)
• 1/2 c. shoyu
• 1/4 c. sesame seeds, roasted

Heat oil in pan; add kurome, aburage, and konnyaku and cook for a few minutes. Add sugar, mirin, shoyu, sesame seeds and heat thoroughly.