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1
Soak the soybeans.
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2
Fill a bowl with water and gently add the soybeans, stirring twice.
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3
Cover with lid and let it sit in room temperature overnight.
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4
The skins of the soybeans will also expand without breaking.
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5
Transfer the beans with the soaking water to a pot and boil on medium heat.
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6
Once it boils, reduce the heat to low and simmer for 15-20 minutes, until slightly tender.
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7
While simmering the beans, soak the hijiki seaweed in water until softened.
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8
Scrub the carrot and cut into 1 cm cubes.
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9
Cut the shiitake mushrooms including the stalk (chop off the tough ends) into 1 cm cubes, pour hot water over the aburaage and cut into thirds.
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10
Separate the layers of the aburaage and julienne.
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11
Stir-fry the carrot, shiitake mushrooms and aburaage in sesame oil.
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12
When thoroughly incorporated, add the well-drained hijiki and stir-fry.
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13
Next, add the drained soy beans and briskly toss the ingredients.
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14
Add sake, sugar, dashi, and water.
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15
Bring to a boil, then cover and simmer on low heat for about 10 minutes.
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16
Remove the lid and drizzle in the soy sauce and mirin.
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17
Cover again and simmer for about 10 more minutes.
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18
Remove the lid, raise the heat, and stir with chopsticks until the liquid has evaporated enough to your liking.
