Chop the seaweed up finely. (If using me-hijiki you don't need to do much chopping.) Put the moist seaweed and the chirimenjako in a non-stick frying pan over medium heat. Stir around until it's dried out quite a bit and is getting a bit crispy but not burnt. Add the soy sauce...
I don’t have access to hijiki, but I understand that arame, which is available where I live, is related and can work as a substitute, though it is more delicate. I’d love to know if you think it would hold up to the long simmering and the seasonings? 1 Reply Naomi (JOC ...