SALADS & STARTERS
SIMPLE SESAME SEAWEED SALAD WITH ARAME
Cooking Time: 30 Minutes
(7 Item Recipe)
1 Package dried Arame
1 Tablespoon Tamari
2 Teaspoons Lemon Juice
3 Tablespoons Rice Wine Vinegar
1 Teaspoon Raw Vegan Cane Sugar
3 Tablespoons Sesame Seeds (use more or less as desired)
1 Teaspoon Sesame Oil
Unpackage Arame and rinse thoroughly. Soak for 10 minutes in purified alkalized, antioxidant drinking water. Once soaking is complete, pat dry, then cut into thin strips if pieces are too large. Simmer with lemon juice and mirin for 20 minutes. When done it should be tender. Drain and set aside. Take vegan cane sugar, tamari, sesame seeds, sesame oil, salt and pepper whisk until dissolved. Take drained arame and cool in refrigerator for 20 minutes. When Arame is nice and chilled toss with dressing, and serve immediately. Makes a super quick salad that is nutritious and fresh; for spicier salad season with red pepper flakes.
Shopping List for Simple Sesame Seaweed Salad with Arame:
Arame Dried (1 Package)
Tamari (2 Teaspoons)
Lemon Juice (2 Teaspoons)
Rice Wine Vinegar (3 Tablespoons)
Sesame Seeds (1/4 Cup)
Sesame Oil (1 Teaspoon)
Vegan Raw Can Sugar (1 Teaspoon)
Sea Salt & Pepper to taste
Arame is a specie of seaweed most commonly seen in Japan and Japanese cuisine. Arame is super high in Calcium, Iodine and Potassium, but also has vitamin A. Arame is also a great source of minerals. Typically seen in the states in a dried state, Arame quickly rehydrates in about 5 minutes or less when soaked in purified, alkalized, antioxidant rich drinking water. Arame comes in dark, firm textured brown strands, producing a wonderfully mild, sweet flavor.
Typically Uses: Once rehydrated Arame has many uses. Some eat it alone like lettuce, others like it in dishes or as a garnish or side to a meal. When used in a dish it is typically used in salads, marinated dishes, as well as seaweed dishes.
Best Uses: The use of Arame is great when added to other foods. From casseroles, soups, salads, pilafs and more. As it is a mild sea vegetable and not over powering it is easily compatible with many dishes.
How to soak: Rinse seaweed thoroughly. Soak for 10 minutes before cooking. Depending on the use you may be using it raw in a salad or cooked. If cooking simmer no more then 15-20 minutes.
Best Preparations and combos: My most favorite way to eat Arame is soaking then simmering it with tamari, lemon juice and rice wine (mirin) until tender. When done top with toasted sesame seeds making a delicious and nutritious salad or side.
Pairs nicely with: If you are using Arame as a side dish it goes great with fish, grains, vegetables, beans, in salads or into noodles. It also works very well when put in stir-fry meals.