1 Cup arame, rinsed well and set aside to soften (do not soak)
2 Teaspoons soy sauce
2 Teaspoons umeboshi plum vinegar
1 Tablespoon mirin
1 Tablespoon toasted sesame oil
Grated zest of 1 lemon
1 Medium cucumber, thinly sliced on the diagonal
3 to 4 Scallions, thinly sliced on the diagonal
4 to 5 Red radishes, thinly sliced
1 Red bell pepper, roasted over an open flame, peeled, seeded and sliced into thin ribbons
1 Small bunch watercress, rinsed well, coarsely chopped
Place the arame in a bowl and toss with the soy sauce, vinegar, mirin, oil and lemon zest. Set aside to marinate for 30 minutes. Mix the arame with the remaining ingredients, adjust the seasonings to taste and chill thouroughly before serving.
–It was nice and warm out today and this was a perfect side dish.
This recipe is printed with permission from Christina Pirello