- 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.
