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This is a more substantial sea vegetable-based snack. The balls are particularly nice served with a dip made from soy sauce and finely grated fresh ginger, diluted with water to taste.

55g/2 oz hijiki

565g/1¹/₄ lb/2½ cups tofu 4 tbs soya (soy) sauce 1–2 (about 115g/4 oz) carrots As required sesame seeds As required oil for deep-frying

1) Rinse the hijiki well by covering with water and draining two or three times. Soak it in enough water to cover for about 20 minutes.

2) Bring the water to the boil, lower the heat and simmer the hijiki for about 20 minutes. Add 2 tablespoons soya (soy) sauce and simmer for a further 15–20 minutes. Drain and cool.

3) Drain the tofu. put it into a large bowl, and mash thoroughly. Grate the carrot. Chop the hijiki finely. Add the carrot and hijiki to the tofu, along with the remaining soya (soy) sauce. Knead the mixture with the hands, then form into balls about the size of golf balls.

4) Spread sesame seeds on to a plate and roll each ball in them so that they are coated with the seeds.

5) Deep fry the balls until lightly browned.