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Arame Kinpira with Onion and Carrot

  • Author: Rachel Zierzow
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x
  • Category: side dish
  • Method: kinpira (sauté + steam)
  • Cuisine: Japanese
  • Diet: Vegan

Ingredients

Scale

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

sea salt

2 teaspoons coco aminos, shoyu, or tamari

1 green onion, light and dark green parts, sliced thinly on the bias


Instructions

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. 

Notes

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

Ask me anything...

Send me a message here or feel free to call. I love meeting with people, and I’m always happy to chat!   

(512) 217-1259, rachel@cookloveheal.com

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