Arame With Lotus Root
Lotus root and arame come together in this flavorful dish that combines the unique textures of the crunchy lotus root and the tender arame. The earthy flavors are enhanced with a hint of sesame oil, mirin, and shoyu, creating a delightful umami experience. With a colorful addition of julienne carrots, this dish is both visually appealing and delicious. Garnish with minced parsley or green onions for the finishing touch.
— Constant Cookbook
Ingredients
- 1 cup dried lotus root pieces, soaked for 2 hours
- 1&1/2 cups (dry measure) arame
- 2 tsp sesame oil
- 1 carrot, cut in 1/8-inch thick julienne strips
- 2 tsp mirin
- 2-3 tsp shoyu
- minced parsley or green onion for garnish
Instructions
- Rinse arame and soak in 3 cups water for 5-10 minutes
- Heat oil over medium heat in a frying pan. Drain the lotus root (as soaked for 2 hours), and saute it briefly.
- Drain the arame, add to pan, toss with lotus root, and saute for 2-3 minutes
- Add arame soaking water or fresh water to almost cover, bring to a boil, and simmer, covered, for 15 minutes.
- Layer carrot on top of the arame, cover, and simmer for 5 minutes more
- Add the mirin and 2 teaspoons of shoyu, toss, and simmer for 2-3 minutes more.
- Remove cover. Add a little more shoyu if desired. If there is excess liquid in the pan evaporate it by cooking over medium-high heat for a few minutes, being careful not to scorch the vegetables.
- Place in a serving bowl and garnish with parsley or scallion.
Yield
Serves 4
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