Hijiki alge simmered in a pan

I have been cooking and eating but did not post anything for more than two months..
I would often cook this when I make natto. Usually I just add soy beans and carrot to hijiki alge, this time I cooked as I did when I was in Japan and added additionally aburaage, fried tofu-bag, konnyaku, "devil's tongue" and lotus root. I like this kind of simple one in many Japanese dishes, cook for some days and keep it in fridge.