Long hijiki's Nobutamaki

Soak the long hijiki in water overnight, parboil for 5 to 10 minutes, then drain in a colander

Cut the fried tofu around the edges, leaving only one side open, and cut it open so that it forms a square

After draining the water from the long hijiki, cut it to the same length as the fried tofu, roll it up from the end and secure it with a toothpick

Place in boiling water and parboil for 2-3 minutes, then drain in a colander to let cool

Transfer to a saucepan, add the seasonings (A), and simmer for about 5 minutes. Cover with a piece of parchment paper as a lid. Allow to cool, then return to the heat and heat again

Remove from heat, remove the toothpicks and cut into bite-sized pieces. Serve in a serving dish and pour over the remaining sauce from the pot to finish