This is a savory dish to nourish amongst all the sweets of the Thanksgiving. Arame, or sea oak, is a type of kelp, popular in Japanese and Korean cooking. It has a lovely mild-sweet flavor and like many seaweeds is high in calcium, iodine, magnesium, iron, and Vitamin A. For centuries arame has been used to tonify yin and strengthen the immune responses.
![IMG_0797](https://www.prajnayoga.com/media/IMG_0797.jpg)
Ingredients:
1 onion, cut into half-moons
1 carrot, julienned
1/2 pakage arame
6 fresh shitake mushrooms, thinly sliced
garlic
ginger
sesame oil
shoyu
mirin
Carmelize onion in sesame oil then and add ginger, garlic and arame. Add carrots and cook for 5 minutes.
![IMG_0786](https://www.prajnayoga.com/media/IMG_0786-300x225.jpg)
Sautée together until the vegetables begin to break down and are shiny. Then add shitake mushrooms.
![IMG_0787](https://www.prajnayoga.com/media/IMG_0787-300x225.jpg)
Add water to almost cover the vegetables and simmer for 15-20 minutes. Add shoyu and mirin to taste.
Simmer an other 10 minutes to absorb flavors.
![IMG_0793](https://www.prajnayoga.com/media/IMG_0793-300x225.jpg)
Remove lid and cook uncovered until all moisture is absorbed, leaving just the arame and vegetables.
Enjoy while still warm!