Hijiki and shirasu tsukudani

Soak the hijiki in water overnight and return, boil it for about 5-10 minutes and then pour it in a colander.
Place the frying pan over high heat and fry the drained hijiki mushrooms.

Add olive oil and shirasu and stir-fry again.

Hachi-mi Bijin, add sugar and stir-fry, and once the whole thing has blended in, add grated garlic and stir-fry further.

Remove from the heat and serve in a bowl to complete.

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- Shirasu
- 100g
-
- It was boiled down with hijiki
- 200g
-
- Olive oil
- 5 tablespoons
-
- sugar
- 1 tablespoon
-
- garlic
- Two rounds