‘Arame’ is a sea vegetable of Kombu (Kelp) family and its texture is softer than Kombu’s. My mother used to cook ‘Arame’ very frequently. It is more popular than Hijiki or Kombu where I grew up. I happened to come across a bag of Dried ‘Arame’ at a local Asian grocery store yesterday. I purchased it without the slightest hesitation. I even didn’t check the price of it. This is the first time I cooked ‘Arame’ since I moved to Australia!!!
20g Dried ‘Arame’
1 Carrot *sliced into strips
100g Fried Tofu *OR 1-2 sheets Abura-age (Fried Thin Tofu)
2 to 3 Dried Shiitake *OR Fresh Shiitake
1/2 tablespoon Sesame Oil
1/2 cup Dashi Stock *OR 1/2 cup Water and 1/4 teaspoon Dashi Powder
2 tablespoons Soy Sauce
2 tablespoons Mirin
- Soak Dried ‘Arame’ & Dried Shiitake in cold water for 20 minutes or until soft, drain, wash well and drain again. Cut softened Shiitake, Carrot and Fried Tofu into slices and strips.
- *Note: If you use good quality Dried Shiitake, save the Water that is used to soften the Shiitake. The Shiitake Dashi can be used for cooking.
- Heat Sesame Oil in a saucepan over medium heat, add Carrot and Shiitake, and cook for 1-2 minutes. Add drained ‘Arame’ and Tofu pieces, and stir-fry for a few minutes. *Note: You can add some Ginger.
- Add Dashi Stock, Soy Sauce and Mirin, and bring to the boil. Cook, occasionally stirring, until the sauce is almost gone.