2 oz. Hijiki (Dried Seaweed)
10 Dried shitake mushrooms (about 3/4 cup sliced)
1-Cup Carrots (about 2)
1- Cup fresh or frozen shelled edamame
9 oz. Yam Cake (Japanese)
1-8oz. Package of Sweet Earth Traditional Seitan (Slices or Strips)
1/2 Cup less sodium Soy sauce
1-Dried red chili pepper (seeded and chopped)
2 -Tablespoons, Toasted, White Sesame Seeds
2 – Tablespoons Canola Oil
2 – Tablespoons Agave Nectar
2 – 8 gram packets of Kombu Dashi
Soak shitakes in 1-1/2 cups warm water for 30 min. Squeeze ‘shrooms to extract broth and save. Slice
mushrooms into 1-1/2” matchstick slices.
Rinse Hijiki in a bowl of water and drain. Then, soak in clean water to cover for 15 min. until it blooms in volume. Drain water.
Peel and cut carrots into matchstick slices.
Cut the yam cake and seitan into matchsticks as others.
Toast sesame seeds over med-low heat until fragrant and light brown (set aside).
Place oil in wok/pan and sauté Hijiki for 3 minutes on medium heat (uncovered).
Add yam cake, and shitake to hijiki and sauté for 4 min.
Add shitake broth and Kombu dashi powder to the sauté pan; reduce liquid.
Add Agave to sauté mix, stir briefly.
Add soy sauce and cook for 12 min.; mixture should boi lightly and reduce in liquid.
Add Sweet Earth Seitan to simmering Hijiki mix; continue to cook liquid down.
Add carrot sticks, edamame and cook briefly.
Toss and place in serving bowl, pour any broth over Hijiki mix (it will absorb as it cools) and refrigerate.
Serve at room temperature, top with toasted sesame seeds.