Tip: Reserve the raspberry syrup for pouring over ice-cream or whipped cream
1/2 dried hijiki seaweed
1/2 cup soy sauce
1/8 cup mirin
1 tsp sugar
1 1/2 cups dashi (made from dashi powder)
1 tbsp vegetable oil
2 medium carrots, cut into 3 inch matchsticks
3 eggs, beaten
1 1/2 tbsp seasoned rice vinegar
1 tsp toasted sesame oil
Black sesame seeds, to garnish
In a bowl, cover hijiki with dashi and let stand for 45 minutes. Drain and press out excess water.
In a small bowl, combine soy, mirin and sugar.
Heat oil in a large pan. In a separate bowl, combine eggs with a dash of water and cook in pan into a large omelette. Remove from pan and allow to cool. Cut omelette into long, thin strips.
Place omelette back in pan. Add carrots to pan and cook on high heat for 1 minute. Stir in hijiki. Add soy mixture and summer on low heat until carrots are tender and liquid is absorbed, roughly 5-10 minutes,
Transfer salad to a bowl and refrigerate for at least 1 hour until chilled.
In a small bowl, whisk vinegar and sesame oil. Add dressing to salad and toss to coat. Sprinkle with sesame seeds before serving.