Salad Rumput Laut Hijiki

Bahan-bahan (4 porsi)

• ½ cup dried hijiki seaweed
• 4 cups water ((for soaking))
• 2 aburaage (deep-fried tofu pouch)
• 3 oz konnyaku (konjac) ((⅓ konnyaku block; optional))
• 3 oz carrot ((½–1 carrot))
• ¼ lotus root (renkon) ((1.3 oz, 37 g; pre-boiled; optional))
• 1 Tbsp neutral oil
• 2 cups dashi (Japanese soup stock)
• ⅓ cup shelled edamame ((2 oz, 60 g; cooked; optional))
• ¼ cup mirin
• 2 Tbsp sugar
• ¼ cup soy sauce