| Cover the hijiki with water and soak for 15 minutes. Drain, then put it ina saucepan with fresh water to cover and 2 tablespoons soy sauce. Bringto a boil, simmer for 15 minutes, then drain again. If using arame, soak for 3 minutes, then drain without par boiling.
Heat the oil in a wide skillet over high heat. Add the ginger and carrots and stir-fry until the carrots begins to color around the edges, about 2 minutes. Add the seaweed and cook 5 minutes more, tossing frequently. Add 1 tablespoon soy sauce and let it cool off. Taste and season withsalt and/or soy sauce. Garnish with toasted sesame seeds.
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