Arame with Sweet Vegetables
2 cups arame (approximately 1 1/4 oz. dry weight)
1 tsp dark sesame oil
1 medium onion, sliced in half-moons
1 carrot, sliced in matchsticks
2 to 3 tsp shoyu
Wash arame quickly under cold water. Place in a strainer and allow to drain 3 to 5 minutes. Slice the arame diagonally into 1 inch pieces.
Place a small amount of oil in a skillet and heat up. Place onions in the skillet and saute 1 to 2 minutes.
Place carrots on top of the onions. Next, place the arame on top of the carrots. Add enough water to only cover the vegetables. (Do not mix the vegetables and arame until the very end of cooking.) Bring to a boil, reduce the flame to medium-low and cover. Simmer on a low flame for 35 to 45 minutes.
Remove the cover and add a small amount of shoyu. Cover again and cook for 7 to 10 minutes longer. Remove the cover, turn the flame to medium-high and cook off any excess liquid.
Mix the vegetables and arame together and serve.
substitute sliced lotus root for the carrots, sliced lotus root together with carrots and onions.
strips of deep-fried or pan-fried tofu or tempeh are also very good cooked with arame or hijiki.
Michio and Aveline Kushi