There are a lot of different flavors at play in this dish. The brininess of the sea vegetable, the spicy pungency of the curry, the earthiness of the cabbage. It’s also colorful, dark sea vegetable contrasting with yellow curry tinged with green. Easy to put together and delicious.
1 c arame or hijiki
1 c water
1 T toasted (dark) sesame oil
3 – 4 c thinly sliced or shredded cabbage
2 T soy sauce, plus extra if needed
1 T curry powder
4 T chopped parsley
1. Soak arame in the water for about 10 minutes (or follow package instructions). Drain, reserving liquid.
2. Heat oil in a large skillet. Sauté arame for about 5 minutes. Add cabbage, soaking liquid, and soy sauce. Stir to combine. Bring to a simmer, then cover and simmer for 5 minutes.
3. Add curry powder, stirring to combine well. Cover and cook another 5 minutes. If there’s a lot of liquid, uncover and allow to evaporate. Taste and add more soy sauce if needed. Remove from heat and stir in chopped parsley. Serve warm or at room temperature.