From Aveline Kushi’s Complete Guide to Macrobiotic Cooking
1 ounce dried hijiki
1 t dark sesame oil
1 onion, sliced into crescent moons
1 carrot, cut into matchsticks
2 to 3 T shoyu (soysauce)
Put the hijiki into a bowl and soak for about 10 minutes. Drain and set aside. Brush a frying pan with oil and heat it. Add the onions and sauté gently until they smell sweet and the color becomes translucent. Push the onions to the side and add the carrot to the pan with a small pinch of sea salt. (You won’t need any more oil.) Saute the carrots until they start to smell sweet, then mix with the onions and push to the side. Add the hijiki, and fry for a few moments. Mix everything together, and add water to cover to about halfway up the pan. The vegetables will not be completely covered with water. Bring to a boil, cover, and turn to low heat. Simmer slowly (no stirring necessary) for about 40 minutes. Add shoyu. The mixture should have a very mild salty taste. Simmer for another 15 to 20 minutes, or until the liquid has almost evaporated.
Variations: Fresh lotus root, deep fried tofu, or dried tofu go well with this preparation.