Rinse the dried hijiki seaweed in cold water and soak it in water for about 10 minutes, then drain.

In a skillet, heat the vegetable oil over medium heat and sauté the shredded carrot until tender.

Add the soaked hijiki, cut aburaage (or tofu), boiled soybeans, dashi powder, mirin, soy sauce, and water to the skillet.

Cook the mixture for about 10 minutes, stirring occasionally, until the ingredients are well combined and heated through.

Remove from heat and let cool before serving.