This dish is another from my family growing up. My mum used to make it quite regularly. If you know anything about macrobiotic cooking then this recipe will make a lot of sense to you. I personally didn’t quite understand what macrobiotic cooking was until about 18 months ago. That way of eating resinated with me from the beginning. Besides the fish and dairy fermented foods, it is very easily adopted to a vegan diet.
I like the intent of how foods are prepared and cooked. It originated from Japan and has a strong sea vegetable and fermented soy and vegetables base. So this I hope gives you an explanation why I have used arame so dominantly in this dish.
My mum first got this recipe from a Croatian macrobiotic cookbook from the 70s. Looking through this book it was all in black and white with no photos. I feel so grateful for all the cookbooks and recipes online that display images with the recipes. I’m big on visuals and feel like you only display half a recipe when you don’t provide an image to go with it.
This recipe has been altered from that recipe found in the book. A word of warning though; if you don’t like the taste of seaweed, you most likely won’t enjoy this dish as much as others might. Personally, I love this flavour!
You can get lots of different types of dried seaweeds in health food stores and asian grocers but for this recipe you will need arame. See the photos below for what it looks like. You have to soak it briefly, so I did a before and after shot of what it looks like.
- 2 cups medium grain brown rice (soaked for at least 2 hours with a pinch of salt)
- 1 tbsp sesame oil
- 1 medium onion, diced
- 30 grams of arame
- 2 large carrots, sliced lengthways
- 5 tbsp Tamari sauce
- First, cook the brown rice as per instructions on packet.
- Add the oil and onions to a medium sized pan and sauté until golden brown.
- Soak the arame in water for 3-5 minutes. Do not discard the water.
- Add the carrots to the pan and cook for another 2-3 minutes.
- Add the arame with the water just enough to cover all the ingredients and cook for 20 minutes with a closed lid.
- Take off the heat and add the cooked rice and tamari sauce.
Pretty easy huh? Hope you enjoy this recipe as much as I do. It’s been one that’s been in my family for a while, so it’s close to my heart.