If you're drinking filtered water there is a possibility you may be deficient in iodine, as treated water has iodine added to it. Sea vegetables are a good source of iodine so it's worthwhile including them in your weekly food intake. This dish is an easy introduction to cooking with seaweeds.
Slice the soaked arame into one inch strips. In a small saucepan bring the arame together with 1 cup soaking water to the boil. (If you just tip the soaking water into the pot, the grit that collects on the sea vegetable, which has been released by soaking, will be tipped into the pot).
Simmer for 30 mins then drain and set aside. Place oil, rice syrup, aniseeds and pepper in a large saucepan and stir over a gentle heat until the rice syrup melts and blends with the oil. Add carrots and toss lightly to coat in the mixture. Cook gently with the lid on for 15 minutes, or until tender. Add the drained arame, stir through and serve.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 60 mins |
| Ready in: | 70 mins |
Suitable for: |
|
| Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 420 kj |
| Calories | 100 kcal |
| Fat | 6.5 g |
| Saturated Fat | 0.8 g |
| Total Carbohydrate | 9.9 g |
| Total Protein | 0.8 g |
| Fibre | 1.7 g |
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