|Dry hijiki seaweed||1 1⁄2 Ounce|
|Water||2 Cup (32 tbs)|
|Onions||2 Medium, thinly sliced|
|Carrots||3 Large, thinly sliced on the diagonal|
|Grated fresh ginger||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Tamari||2 Tablespoon (Adjust Quantity As Per Taste)|
|Tahini||1 Tablespoon (Rounded)|
|Miso||1 Tablespoon (Dark / White Colored)|
Rinse seaweed in cold water, then soak in 2 cups of fresh water for at least 15 minutes. Drain, squeezing out excess liquid.
In a large skillet, saute onions, carrots and ginger in vegetable oil for 5 to 10 minutes until carrots are tender but still crisp. Stir in hijiki. Cook another 5 minutes, adding a little water, if needed, to prevent scorching.
In a small bowl, stir tamari, tahini and miso together. Mix with carrots. Serve hot.