40 gr. dried hijiki
50 gr. Chicken (dark meat from the leg) with the skin
1 piece aburaage (fried tofu)
Half pack konnyaku (devil's tongue)
20 gr. thin soy sauce, 40 gr. strong soy sauce
80 gr. Japanese sweet rice wine for cooking
400 gr. dashi (soup)


Soak dried Hijiki in water during 60 minutes. Prepare aburaage and konnyaku. Fly up chicken and add spicy savor. Pua all the ingredients and dashi together into a pan over gentle heat for 20 minutes.