Long hijiki's Nobutamaki

Soak the long hijiki in water overnight and return, boil it for about 5-10 minutes and then pour it in a colander.

Leave only one side of the fried tofu, and cut open it around it, making a square.

Cut the long hijiki that has been drained and match the size of the fried tofu, then roll it up from the edge and secure it with a toothpick.

Put it in boiling water and boil it for 2-3 minutes, then pour it into a colander to remove the rough heat.

Transfer to a hand pot, add the seasonings [A] and cook over the heat and simmer for about 5 minutes. It's a good idea to remove it with a cooking sheet and cover it with a lid. Remove the heat once and then heat again over a heat.

Remove from the heat, remove the toothpick and cut it into bite-sized pieces. Serve in a bowl and pour the remaining soup in the pot and finish.