Chef Tom's Arame Corn Salad
Arame is one of my favorite sea vegetable because it’s delicious and cooks up quick and easy. Arame is versatile when it comes to seasoning. It’s delicious seasoned with a savory, sour, sweet and sour, spicy seasonings or your favorite mayo or salad dressing.
In this arame recipe, the sautéed onion, carrots and corn add a mellow sweetness and the Emperor’s Kitchen Traditional Umeboshi Vinegar adds a tasty, tangy finish.
Serve on a bed of Organic Planet Udons with lightly steamed arugula or spring greens and top with sliced raw scallions for the classic Japanese touch.
- 1/2 package Emerald Cove Pacific Arame
- 2 Tbsp Emperor's Kitchen Organic Toasted Sesame Oil
- 1 medium onion, sliced half-moons
- 1 large carrot, cut into matchsticks
- 1 cup corn kernels, fresh or frozen
- 2 Tbsp Emperor's Kitchen Traditional Umeboshi Vinegar
- 1 package Organic Planet Organic Udon Noodles
- organic arugula or fresh spring greens
- 1 scallion, sliced thin (optional garnish)
- Cook udon noodles according to package. Drain, rinse and set aside.
- Rinse and soak arame covered with water for 5 minutes.
- Heat sesame oil in large fry pan, onions 2-3 minutes, saute carrots 2-3 minutes and saute corn 2-3 minutes.
- Save 1/2 cup of arame soaking water and scoop out scoop out the arame with your hands and add to frying pan (leaving any particles on bottom of soaking bowl.)
- Turn heat to high and add 1/2 cup of water. Pat arame down, once water is boiling, reduce heat to medium and cover. Keep water boiling in the pan so it will evaporate.
- Cook 10 minutes or so until water is almost gone.
- Add 2 tablespoons Emperor’s Kitchen Traditional Umeboshi Vinegar and mix.
- Remove from heat, serve over udon noodles (warm or chilled) on a bed of arugula or fresh spring greens and garnish with sliced scallions.