Classic Hijiki and Abura-Age in a Sweet Shoyu Broth

The flavor of this dish varies from home to home and from restaurant to restaurant, depending on the proportions of the ingredients. I use less sugar and less soy sauce than my mother did. I also spice up this dish by adding shichimi togarashi, seven-spice powder. Served with a bowl of miso soup with seasonal vegetables, and plain cooked rice or a piece of toast, hijiki no nitsuke makes a light, nutritious lunch.