Cut the dried seaweed into quarters, then into 2 cm pieces for easy consumption. Use scissors for convenience.

Heat 1/2 cup of oil in a wok or deep pan until hot. Reduce to medium or low heat once the oil is ready (test by adding a small piece of seaweed; it should sizzle).

Add all the cut seaweed to the pan and stir-fry using two spatulas to mix evenly. Ensure the seaweed doesn’t clump together and stir quickly to avoid burning.

Remove the stir-fried seaweed and set it aside in a bowl. In the same pan, add 3 tbsp soy sauce, 3 tbsp sugar, and 1 tbsp mirin. Bring the mixture to a boil over medium heat.

Once the sauce is bubbling, reduce the heat to low and add the stir-fried seaweed back into the pan. Mix well to coat the seaweed evenly with the sauce.