Soak dried hijiki in a bowl of water according to package instructions, then drain and remove excess water.

Slice carrot into thin pieces and cut fried tofu into small strips.

Heat salad oil in a pot over medium heat, add carrot and stir lightly to coat with oil. Add hijiki and stir for 1-2 minutes until water evaporates. Add fried tofu and stir until coated with oil.

Add water, dashi powder, sugar, mirin, and soy sauce to the pot. Bring to a boil, then simmer over medium-low heat for about 7 minutes, stirring occasionally.