Ingredients

• 1 cup Mitoku Dried Lotus Root Pieces
• 1½ cups (dry measure) Mitoku Arame
• 2 tsp Mitoku Sesame Oil
• 1 carrot
• 2 tsp Mitoku Organic Mirin
• 2-3 tsp Mitoku Organic Shoyu Soy Sauce
• Minced parsley or green onion for garnish

Preparation Method

1. Soak lotus root for 2 hours. Rinse arame and soak in 3 cups water for 5-10 minutes.
2. Heat oil over medium heat in a frying pan.
3. Drain the lotus root, and sauté it briefly.
4. Drain the arame, add to pan, toss with lotus root, and sauté for 2-3 minutes.
5. Add arame soaking water or fresh water to almost cover, bring to a boil, and simmer, covered, for 15 minutes.
6. Cut the carrot into ⅛-inch thick julienne strips, layer on top of the arame, cover, and simmer for 5 minutes more.
7. Add the mirin and 2 tsp of shoyu, toss, and simmer for 2-3 minutes more.
8. Remove cover. Add a little more shoyu if desired. If there is excess liquid in the pan evaporate it by cooking over medium-high heat for a few minutes, being careful not to scorch the vegetables.
9. Place in a serving bowl and garnish with parsley or scallion.

Recipe by John & Jan Belleme