Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust.
YIELD
6 servingsPREP
40 minCOOK
20 minREADY
60 minIngredients
Directions
Garnish with red pepper or lemon slice.
Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems.
Place in baking dish . Dice stems and set aside. Place Arame with soaking water in small sauce pan.
If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince.
Heat oil in small pan and sauté onion and mushroom stems for 3 to 5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice.
Pour half over Arame mixture and simmer until liquid evaporates.
Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps.
Cover and bake at 350℉ (180℃) F for 20 to 25 minutes.
Garnish.
Be careful not to overcook; mushrooms will shrink.
Prep Time: 40 minutes Yield: 6 Servings
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