Soak the hijiki in lukewarm water to reconstitute, then cut into easy to eat lengths. Rinse the lotus root well, then thinly slice into wedges or into rounds.

Heat the vegetable oil in a sauce pan, then sauté the lotus root. When the lotus root starts to become translucent, add the hijiki and sauté.

Add enough water to cover the ingredients, cover with a lid, then reduce to low-medium heat. Simmer until thoroughly cooked.

When tender, add the soy sauce, reduce the heat, then simmer until the liquid boils out.