Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.
Cook rice in a rice cooker. *4
While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5
Place all seasoning ingredients in a small bowl and combine them all together.
Heat sesame seed oil in a frying pan over medium heat and cook chicken mince.
Add carrot and edamame and cook for a further few minutes.
Add all combined seasoning over the chicken, carrot and hijiki.
Cook until all the liquid evaporates.
Immediately after the rice is cooked, place the cooked hijiki and chicken over the rice, and put the lid back on.
Let all the ingredients steam together in the heat remaining in the rice for 10 minutes.
Open the lid of the rice cooker and stir the hijiki and chicken into the rice.
Add edamame and stir well.
Serve in a rice bowl and garnish with sesame seeds and bean sprouts.
*1 short grain preferably Japanese Koshihikari*2 = 3 tbsp Dry Hijiki*3 if you are using edamame with shell, you need 100g.*4 Cook according to your cookbook.*5 if you use pre-shelled edamame, you only need half the amount.