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

1. Place the arame in a bowl and cover it with water. Let it soak for 15 minutes, then drain it well. 

2. 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. 

3. 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. 

4. Stir to mix carrots in with the arame and let the salad cool.