Hijiki Sea Vegetable With Carrot

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Washington Post


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3/4 ounce dried hijiki (sea vegetable/algae)

3 cups very hot water

1 small carrot, ends trimmed

1 tablespoon vegetable or canola oil

1/2 cup Kombu Dashi (see related recipe)

1 tablespoon sugar

1 tablespoon mirin

1 1/2 tablespoons low-sodium soy sauce

2 tablespoons toasted sesame seeds

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