Wash and peel fresh lotus root and slice thinly, then quarter the rounds. Soak in 2 cups of water for 5-10 minutes. Soak arame in 2 cups water for 5-10 minutes.
Heat oil over medium heat in a skillet. Drain the lotus root, and saute for 2-3 minutes. Remove arame from the soaking water by lifting it out carefully (do not tip water off). Add arame to the skillet, toss with the lotus root and cook a further 3 minutes. Add arame to the skillet, toss with the lotus root and cook a further 3 minutes. Add arame soaking water to nearly cover the arame. Bring to a boil and then turn down heat and simmer covered for 15 minutes.
Cut the carrot into thin julienne strips and place on top of the arame. Simmer for 5 minutes. Add the mirin and the 2 teaspoons of shoyu and gently stir through. Remove cover and allow excess water to evaporate. Serve with a garnish of parsley.
Makes 8 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Entree, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 114 kj |
| Calories | 27 kcal |
| Fat | 0.2 g |
| Total Carbohydrate | 6.5 g |
| Total Protein | 0.9 g |
| Fibre | 1.6 g |
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