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Member recipe

Arame with Lotus Root

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Serves 4

This is a healthy and quick japanese dish

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  • 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


    1. Rinse arame and soak in 3 cups water for 5-10 minutes
    2. Heat oil over medium heat in a frying pan. Drain the lotus root (as soaked for 2 hours), and saute it briefly.
    3. Drain the arame, add to pan, toss with lotus root, and saute for 2-3 minutes
    4. Add arame soaking water or fresh water to almost cover, bring to a boil, and simmer, covered, for 15 minutes.
    5. Layer carrot on top of the arame, cover, and simmer for 5 minutes more
    6. Add the mirin and 2 teaspoons of shoyu, toss, and simmer for 2-3 minutes more.
    7. 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.
    8. Place in a serving bowl and garnish with parsley or scallion.

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