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Arame Sauté

veggies-cutting-board

  • Prep time: 15 minutes
  • Cooking time: 30 minutes
  • Yields: 2 people
  • 1/2 cup arame
  • Water
  • Shoyu
  • 1 teaspoon mirin
  • 1 teaspoon sesame oil
  • 2-3 shallots, diced
  • 2 cups button mushrooms, thinly sliced
  • 1 carrot, sliced into matchstick-shape pieces
  • 3 stalks broccoli, florets and stems diced
  • Apple juice
  • 2 tablespoons sunflower seeds, lightly toasted

  1. Rinse arame well and set aside. It will soften in a few minutes without soaking.
  2. Place arame in a small saucepan with enough water to cover halfway.
  3. Bring to a boil, cover and cook over low heat for 15 minutes.
  4. Season lightly with shoyu and mirin and cook until all the liquid has been absorbed. Heat the oil in a skillet over medium heat.
  5. Add the shallots and cook, stirring until translucent, about 5 min.
  6. Add the mushrooms and cook, stirring until wilted.
  7. Add the carrots and cook stirring, for 1-2 minutes.
  8. Finally, stir in broccoli and season lightly with shoyu. Cover and cook over low heat until broccoli is bright green, crispy and tender, about 4
  9. minutes.
  10. Stir in arame and sunflower seeds.
  11. Transfer to bowl and serve warm.

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