Sesame, Arame and Carrot Sauté
Arame, a sea vegetable, is rich in minerals and traditionally used to help relieve female hormonal disorders. It’s a perfect side dish for any meal and it's recommended to eat seaweed up to three times per week. Extremely helpful to the natural detoxifying process of the body. On hot summer days, try using Arame soaked and uncooked in refreshing salads. Spring idea: add 1 cup chopped radish or daikon to aid the liver's detoxification process!
Author: Abby Fammartino
Yields: 4-6 servings
- ¼ cup arame, soaked 5-10 minutes and drained.
- 1 t. sesame oil
- 1⁄2 cup onions, thin sauté slice
- 1 - 2 carrot, grated or matchstick cut
- 1 T. mirin
- 2 T. wheat-free tamari
- 1 t. Umeboshi vinegar or lemon juice, to taste
- 2 scallions, thinly sliced
- ½ cup water (spring or filtered tap)
- Soak the dried arame in water to reconstitute it for 5-10 minutes then discard soaking water.
- Heat the sesame oil on medium flame in a cast-iron skillet. Add the onion and sauté 2 minutes.
- Place the arame on the onions and do not mix. Add carrot and ½ cup water and bring to a boil on high flame. Turn to low; simmer for 15 minutes.
- Season to taste with mirin, soy sauce and umeboshi plum vinegar or lemon juice. Mix and simmer until liquid has evaporated, about 10 more minutes. Place in a serving bowl and garnish with scallion.
- Variation: Use hijiki instead of arame and cook slightly longer. Choose different vegetables to add balance to your meal plan. Substitute sea salt and black pepper for the tamari.
Abby’s Table, LLC. 2009.