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1
Soak the hijiku in lukewarm water to rehydrate.
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2
Microwave the tofu to warm (I used an automatic heating setting).
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3
Drain in a colander.
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4
Julienne the carrot.
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5
Slice the shiitake mushrooms thinly.
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6
Heat a frying pan and fry the minced pork (omit the oil if using a non-stick pan).
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7
Once the pork starts to release its fat, add the carrot and shiitake mushrooms.
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8
Add the rehydrated hijiki and fry.
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9
Season with soy sauce and mirin.
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10
Break the tofu into small pieces with your hand.
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11
Add to the pan and fry.
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12
When all the moisture has evaporated and the ingredients look dry, transfer into a bowl.
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13
Leave to cool.
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14
Add 2 beaten eggs and mix well.
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15
The mixture should look like this photo.
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16
Use a Japanese omelette frying pan or small frying pan.
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17
Heat some vegetable oil and pour in the [10] mixture and make it flat and even.
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18
Cover with aluminum foil and cook over low heat for 6-7 minutes.
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19
Once the edges are set, flip onto a plate.
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20
It should look like this photo.
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21
Slide the omelette back into the pan and cook for a further 5 minutes.
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22
Transfer the omelette onto a chopping board and cut into small pieces.
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23
Serve with grated daikon radish.
