Arame with Carrot and Ginger
Vegetables and herbs provide fiber, vitamin C, and antioxidants, while the aroma of ginger adds freshness. Braising softens the texture and blends the sauce with the main ingredients.
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Kitchen: Japanese
274
Servings: 4 (1 serving ≈ 138 gram)
Digestion time: 4 hour
Soak the arame (10 g) in water for 5 minutes and drain. Grate the ginger (30 g), finely chop the onion (40 g), and cut the carrot (400 g) into thin matchsticks.
Heat the sesame oil (40 g) and sauté the onion and ginger for 2 minutes. Add the carrot and arame, stir, and cook for 2 more minutes. Add the soy sauce (sugar-free) (15 g) and sake (15 g), cover, and braise for 4–5 minutes until the carrot is tender but still slightly firm.
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