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Arame with tofu and carrots



Dried arame appears as thin black strands. The seaweed becomes brown when cooked and has a subtle but satisfying sea vegetable flavour.

The kinpira style of cooking is used in this dish, where the vegetables are first sautéed in sesame oil and then simmered in water until tender.






The arame is rinsed in a sieve and the carrots are cut into matchsticks The carrots and arame are sautéd in sesame oil Cubed tofu, water and soy sauce are added to the sautéed carrots and arame in the pan Arame with tofu and carrots