4 oz. hijiki seaweed
5 aburage
1 konnyaku
1 to 2 tbsp. oil
2 c. water
1 tsp. hondashi (soup stock)
2 tbsp. sake
3/4 c. sugar
1/3 c. soy sauce

Pour hijiki into strainer and wash thoroughly to remove sand. Soak about 40 minutes. Soak age in boiling water for few minutes. Drain and squeeze out water. Cut aburage in half and slice each half into thin strips.

Saute hijiki quickly in a square pan with oil. Add aburage and konnyaku, then water and hondashi. Boil 1 to 2 minutes. Add remaining ingredients and simmer, uncovered until liquid is completely absorbed.