2 cups Arame, Hijiki or other

2 parsnips, cut into julienne strip                                   

3 carrots- cut into julienne strips

1 Large onion- cut into slivers

4 Tbs. Tamari

2 Tbs Mirin

2 TB of ginger, grated

2 TB garlic, minced

2 cups Brussel Sprouts – grated

1 teaspoon dark sesame oil

1 Tbs. chopped cilantro

¼ cup pumpkin seed

Step-by-step Instructions:

Place the arame in a medium sized stainless or ceramic bowl, and cover with boiling water. Let stand for 15 minutes or longer.

Cover bottom of heavy skillet with olive oil. Add the onions and sauce for 5 minutes, until translucent. Add the carrots, parsnips, garlic and ginger, and cook for 5 minutes. Drain the Arame (reserving the water) and add the Arame to skillet. Add 1/4  cup of the saved water, 2 Tbs. of the tamari, and 1 Tbs. of the mirin. Add the brussel sprouts. Mix and cover skillet. Simmer for 10-15 minutes. (Add more water if needed). Add the remaining tamari, mirin and dark sesame oil. Adjust for taste. Add the pumpkin seeds and cilantro, reserving some for garnish.