• 1 onion, peeled and sliced into thin moons
  • 1/4 cup arame, soaked
  • 1 carrot, sliced into thin rounds
  • 1 ear of fresh corn kernels (off the cob)
  • 1/2 cup water
  • 1 tbsp. toasted sesame oil
  • 2 tbsp. shoyu
  • 1 tbsp. brown rice syrup
  • 2 scallions, minced

Layer onion, arame, carrots and corn in a pan.  Cover with 1/2 cup water and cook on medium high heat for 15 minutes.  Mix toasted sesame oil, shoyu and rice syrup and add to the pan.  Cover and cook for 5-7 minutes or until most of the liquid is evaporated.  Garnish with scallions.