Hijiki

• 1 pkg. (3 oz.) dried hijiki (seaweed)
• 2 aburage (you can also add about 2 konyaku)
• 1/4 cup chopped dried shrimps, soak in 1/2 cup water
• 1 1/2 tbsp. salad oil
• 3/4 cup brown or raw sugar
• 3/4 cup shoyu
• 1 tsp. salt
• 1 tsp. monosodium glutamate
• 1 tbsp. sesame seed

Soak hijiki in lukewarm water for half an hour, wash and drain. Cut aburage thin and 1 1/2 inches long, also konyaku, if added.

Heat frying pan, add oil, hijiki, aburage or konyaku and fry 3 to 4 minutes mixing so that it won’t burn, add shrimp and water and keep on cooking another 3 or 4 minutes, then season with sugar, shoyu, salt and monosodium glutamate. Cook until quite dry, mixing slowly, last add sesame seed.