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Arame Saute

Prep time: 15 minutes

Cooking time: 30 minutes

Yields: 2 people



  • 1/2 cup arame

  • Water

  • Shoyu

  • 1 teaspoon mirin

  • 1 teaspoon sesame oil

  • 2-3 shallots, diced

  • 2 cups button mushrooms, thinly sliced

  • 1 carrot, sliced into matchstick-shape pieces

  • 3 stalks broccoli, florets and stems diced

  • Apple juice

  • 2 tablespoons sunflower seeds, lightly toasted



  1. Rinse arame well and set aside. It will soften in a few minutes without soaking.

  2. Place arame in a small saucepan with enough water to cover halfway.

  3. Bring to a boil, cover and cook over low heat for 15 minutes.

  4. Season lightly with shoyu and mirin and cook until all the liquid has been absorbed. Heat the oil in a skillet over medium heat.

  5. Add the shallots and cook, stirring until translucent, about 5 min.

  6. Add the mushrooms and cook, stirring until wilted.

  7. Add the carrots and cook stirring, for 1-2 minutes.

  8. Finally, stir in broccoli and season lightly with shoyu. Cover and cook over low heat until broccoli is bright green, crispy and tender, about 4 minutes.

  9. Stir in arame and sunflower seeds.

  10. Transfer to bowl and serve warm.

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