Hijiki Cutlets (Breaded Hijiki Croquettes)

Rinse the dried hijiki under cold water, then soak in 2 cups of water for about 15 minutes until rehydrated. Drain well and squeeze out excess moisture.

Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool slightly.

In a skillet, heat 1 tablespoon of oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add hijiki, soy sauce, mirin, and sugar. Cook for another 3-4 minutes until the liquid is absorbed. Remove from heat and let cool slightly.

Transfer the boiled potatoes to a large bowl. Mash until smooth. Add the hijiki-onion mixture, salt, and pepper. Mix well to combine.

Take about 1/4 cup of the potato mixture and shape into an oval or round patty about 3/4-inch thick. Repeat with the remaining mixture. You should get about 8 cutlets.

Place flour, beaten egg, and panko in three separate shallow bowls. Dredge each cutlet in flour, then dip in egg, then coat thoroughly with panko. Press gently to adhere.

In a large skillet, heat about 1/2 inch of oil over medium-high heat until shimmering (about 350°F/180°C). Fry the cutlets in batches, without overcrowding, for about 2-3 minutes per side, until golden brown and crispy. Drain on a wire rack or paper towel.

Serve hot with a squeeze of lemon, tonkatsu sauce, or a sprinkle of sea salt. Also delicious alongside rice and a simple green salad.