Arame is one of my favorite sea vegetables and this is a dish that I make at least every other week. Sometimes with the daikon, sometimes without. Sometimes with corn added near the end. You can also substitute a variety of root vegetables like rutabaga, parsnip and turnip. However, the carrot adds a sweetness that really enhances the like-ability factor of the arame for people who are kind of on the fence.
Arame is full of oil soluble minerals and cooking it with a bit of oil helps our bodies absorb those minerals more readily. The tahini added at the end is optional, but helps add a richer flavor and some extra calcium.
Arame with Daikon, Carrot and Onion
2 tsp unrefined sesame oil
1 medium onion, peel and slice into thin half moons
3/4 cup daikon radish matchsticks, cut kind of thick
1 1/2 cup carrot matchsticks, cut the same size as the daikon
1/4 cup dry arame, rinse with water and leave in a bowl to soften for 10 minutes
2 tsp shoyu or gluten-free tamari
2-3 tsp tahini
1. Gently heat a medium size skillet. Add the oil. Add the onion as soon as one piece dipped in the oil starts to sizzle gently. Saute until translucent. Stir frequently.
2. Mound the onions closer to the center of the pan. Lay the daikon, carrot and arame on top in that order. Pour water around the sides to the top of the onion. Bring to a boil, turn heat down to a gentle simmer and cover. Let cook for about 25 minutes.
3. Remove cover and stir in the shoyu/tamari. Let cook for 7 to 10 more minutes. Hopefully most of the liquid will have evaporated by then.
4. Remove from heat and stir in the tahini, if using.