- Soak dried hijiki in water for about 30 mins. Slice carrot, konnyaku, and aburaage into thin, long strips of 3cm in length.
- Strain hijiki and drain as much water as you can.
- In a frying pan, heat the oil and stir-fry hijiki, carrot, konnyaku, and aburaage for about 5 mins. Add seasoning and put the frying pan’s lid on. Cook over medium heat for another 10 mins. Add the edamame and cook further for 5-10 mins uncovered until the liquid is almost all evaporated. Serve warm or even cool. Store leftover in an airtight container and keep refrigerated for up to a week.