Arame with Dried Lotus Root

Serves 4 | Prep Time 0:10 | Cook Time 0:30

Ingredients

Directions

Chop the arame and the lotus root. Reserve lotus root soaking water. Heat oil in a medium skillet. Sauté the onions for 2 to 3 minutes. Add the lotus root, carrots and arame. Do not mix. Add enough cold water, plus lotus root soaking water, to just cover the lotus root. Cover, bring to a boil and reduce the flame to medium-low. Simmer for 20 minutes. Add the shoyu, mix, cover and simmer 5 minutes. Remove cover, cook off remaining liquid. Add the ginger juice, mix, cook 1 more minute and serve.

Hiziki may be used in place of arame. If using hiziki, use only 1/4 cup as it will expand about 3 to 4 times while soaking. Soak hiziki in warm water for 10 to 15 minutes and discard soaking water before cooking according to the above directions.

Nutritional Info

Related Recipes

Eastern, Good/High Fiber, Japanese Food, Low Fat, Macrobiotic, No Sweetener Added, Oils, Sea Vegetables, Side Dish, Vegan