Over an hour
- 1 cup Mitoku Dried Lotus Root Pieces
- 1½ cups (dry measure) Mitoku Arame
- 2 tsp Mitoku Sesame Oil
- 1 carrot
- 2 tsp Mitoku Organic Mirin
- 2-3 tsp Mitoku Organic Shoyu Soy Sauce
- Minced parsley or green onion for garnish
- Soak lotus root for 2 hours. 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, and sauté it briefly.
- Drain the arame, add to pan, toss with lotus root, and sauté for 2-3 minutes.
- Add arame soaking water or fresh water to almost cover, bring to a boil, and simmer, covered, for 15 minutes.
- Cut the carrot into ⅛-inch thick julienne strips, layer on top of the arame, cover, and simmer for 5 minutes more.
- Add the mirin and 2 tsp 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.
Recipe by John & Jan Belleme