This recipe can be stored in the fridge for a few days. A typical macrobiotic accompaniment to help stimulate digestion. Try serving it with salad, tuna or mixing it with a cooked grain, eg barley.
Soak arame in 1 1/2 cups water for 5 minutes. Remove arame by lifting it out of the soaking water with your fingers.
Slice arame into 3cm pieces.
Place in a small skillet or saucepan and add 1 cup of soaking water, but be very careful when pouring soaking water onto arame as sediment from arame will be in the bottom of the bowl and may tip into the pan.
Bring to a boil and turn heat down to simmer for 25 minutes.
Add vinegar and tamari, stir through.
Add corn kernels, mix well and serve immediately. Garnish with chopped parsley.
Makes 6 servings
| Prep Time: | 5 mins |
| Cooking Time: | 35 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 140 kj |
| Calories | 33 kcal |
| Fat | 0.5 g |
| Total Carbohydrate | 5.5 g |
| Total Protein | 1.4 g |
| Fibre | 1.6 g |
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