
‘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!!!
Makes
4 Servings
Ingredients
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
Method
- 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.
Comments
Apple Ong
2/09/2020
Where did you get arame? I would love to get some as well. I live in Melbourne.
Hiroko
23/03/2024
I found Arame at a Korean grocery store at only one occasion and it was many years ago. It seems dark coloured seaweed such as Hijiki and Arame are not imported these days due to food safety regulations.