Simmered hijiki seaweed with vegetables (Hijiki no nimono)

1. Soak the dried hijiki in plenty of cold water for 30 minutes, then rinse thoroughly in a sieve and drain.

2. Cut the carrot into matchsticks; pour boiling water over the fried tofu to remove excess oil and cut into thin strips; shell the edamame.

3. Heat the oil in a pot and fry the hijiki with the carrot for 2 minutes.

4. Add the tofu and edamame, pour in the dashi and add the soy sauce, mirin and sugar.

5. Simmer uncovered over low heat for 15 minutes, stirring occasionally, until most of the liquid has cooked away.

6. Serve warm or cold in small bowls.

Tip: Hijiki is the iron- and fibre-rich "black" seaweed of Japanese cooking, and nimono means a slowly simmered, sweet-savoury dish. It keeps for 3-4 days in the fridge, so it's perfect for bento too.