As a grain I cooked millet with amaranth (2 parts millet and 1 part amaranth), about half an hour, with 1:3 grain:water ratio. Surprisingly nice combination.
For a seaweed dish I soaked hiziki (or hijiki) for maybe 15 minutes, until it got a bit softer and doubled its size, then I cooked it with a part of its soaking water (just enough to cover), dried daikon (I didn´t soak it this time, which turned out fine), sesame seeds,”shavings” of carrot and burdock root. At the end I added tamari to season and let it cook away (it shouldn´t be swimming in too much liquid, not nice to serve).
As the main veggie dish I cooked chopped kale in some water until it softened a bit, then added small chunks of cucumber, and let it simmer for a while still, seasoned with ume plum vinegar and finely cut dill. I love dill and it goes really well with cucumber, and actually even with the kale.
I also had leftover black hokkaido beans which I just heated up with a bit of diluted dark rice miso – I always like beans with miso in them.
Very strengthening menu!