1/2 ounce (small handful) arame sea vegetable
2 teaspoons untoasted sesame oil
1 medium yellow onion, sliced into crescent moons
3 medium carrots, cut into matchsticks
2 teaspoons coco aminos, shoyu, or tamari
1 green onion, light and dark green parts, sliced thinly on the bias
Place arame in a bowl and cover with water. Let rehydrate for about 5 minutes, then drain (reserve the water to water your plants!).
Heat medium skillet over medium heat for about 1 minute. Add sesame oil, onion, and a generous pinch sea salt. Sauté two minutes, then add carrots and another pinch sea salt. Sauté two minutes more, add arame, then drizzle 1/2 cup water over the vegetables. Stir gently to combine, place lid on skillet, and turn to low. Simmer about 3 minutes, then season with coco aminos, shoyu, or tamari.
Serve in a bowl garnished with green onion.
Store leftovers in a glass container in the refrigerator for up to 3 days. Put leftovers in miso soup, as a filling for sourdough bread, or in fried rice.
Keywords: arame, sea vegetables, kinpira