This is a recipe
Arame with Onions and Carrots
The secret to this recipe is the onions. If you don’t like onions, try substituting leeks instead. The trick is to cook the onions for a long time so they reduce and becomes sweet (you could also caramelize the onions if you have the time and inclination). Layering the arame on top of the onions makes it soft and sweet. Adding oil not only helps build flavour, but aids our bodies in absorbing arame’s abundant minerals..
Equipment
– Cast-iron skillet or stainless steel sauté pan
– Wooden spatula, preferably flat-edge
Ingredients
– 2 onions – 2 pinches of sea salt – 1 cup arame, soaked with water to cover for 5-10 minutes (until rehydrated) – 4 teaspoons sesame oil – 4 teaspoons toasted sesame oil – 2 cups carrots, matchsticks – 4 teaspoons tamariHow to make the arame
- Place onion in the pan and add water to cover. Bring to a boil. Sauté until the onion becomes translucent, adding water as needed. Add the sea salt and sauté for 2 minutes more.
- Lower the heat, add 2 teaspoons of the sesame oil and stir well to combine.
- Layer the arame on top of the onion. Add 2 more teaspoons of the sesame oil. Do not stir. Add water to halfway cover the arame.
- Bring to a gentle boil, then simmer for 20 minutes.
- Remove the lid and let excess water cook off, leaving enough water to steam the carrots.
- Add the carrots, cover the pan, and simmer for 2 minutes more.
- Add the toasted sesame oil and tamari. Simmer until the carrots are 80% done.
- Stir well and taste. Add more tamari if necessary.
- You should not have much liquid left at this point. If you do, remove the lid and cook off any excess liquid. Enjoy!
