Arame with Carrots and Sesame
by Brenda Langton, Tastemaker in Residence
This traditional Japanese dish is served as a side dish along with rice, tofu or fish, and green vegetables. Just a small portion is loaded with iron and minerals. This salad holds well for several days. // serVes 4 to 6
Ingredients
1 (2-ounce) bag arame
1 1⁄2 tsp vegetable oil
2 Tbsp sesame seeds
2 1⁄2 Tbsp soy sauce
1 Tbsp water
1 cup julienned carrots
Instructions
Place the arame in a bowl and cover it with water. Let it soak for 15 minutes, then drain it well.
Heat the oil in a sauté pan and briefly sauté the sesame seeds. As soon as they start to pop, usually only 30 seconds to 1 minute, add the arame and sauté it for 3 to 4 minutes. Stir in the soy sauce and sauté for another 2 minutes.
Add 1 tablespoon of water, place the carrots on top of the arame, and cover the pan with a lid. Steam the carrots for 1 to 2 minutes. Check for the liquid to be reduced.
Stir to mix carrots in with the arame and let the salad cool.