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1
Cover dried hijiki generously with lukewarm water, at least 1 1/2 cups. Leave for 30 minutes to rehydrate.
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2
While the hijiki is soaking, whisk together the soy sauce, mirin, sake, and sugar in a small saucepan. Heat very gently over low heat to help dissolve the sugar but don't allow the mixture to simmer. Set aside.
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3
After the hijiki has soaked for 30 minutes, drain through a fine-mesh strainer and rinse under cool water, swishing with your hands. Set the strainer over a container to catch the water and allow the hijiki to continue to drain.
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4
While the hijiki is draining, cut carrots into 1-inch-long matchsticks and shiitake mushrooms into slivers, also about 1 inch long. If using other vegetables, aim for about the same size cuts for those as well. The idea is for all the vegetables and the rehydrated hijiki to be similar in size, as for a slaw.
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5
In a large saute pan (a wide Dutch oven works well, too), heat the oil over medium heat. Add the carrots and mushrooms and any other vegetables you are using and saute for about 5 minutes, stirring often to prevent browning. The carrots should be al dente.
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6
Add the drained hijiki to the pan. Give the soy sauce mixture a quick whisk to dissolve any sugar that has come out of solution, and drizzle it around the pan. Lower the heat slightly and let cook for about 10 minutes, stirring frequently, until most of the liquid has absorbed.
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7
Turn off the heat. Mix in toasted sesame seeds, if using, and adjust seasoning as desired. Serve at or slightly below room temperature.
