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1
Chop the onions and mince the garlic and fry in the sesame oil.
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2
Soak the arame for about 15 min in boiling warm water and then add in to the onion and garlic*without* the water used for soaking.
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3
Add in the finely minced mushrooms and the grated carrots.
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4
Mix the stock in some boiling warm water and add in to the dish.
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5
At the same time add in the leftover water from soaking the arame.
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6
Add in the mirin and salt and pepper to taste.
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7
It is probably best to have it slightly on the salty side as the saltiness will disappear when the couscous is added.
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8
Simmer the mix covered for about 20 min.
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9
In a large mixing bowl add in the couscous and the mix together and any extra water required to cover.
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10
Leave for five min.
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11
Grease a large baking tray and line with baking parchment.
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12
Add in the mix to the baking tray and place in the oven covered with foil.
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13
Bake for about twenty min.
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14
Remove the foil and if the bake is still too wet continue for another five to ten min.
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15
The top should be slightly browned, grill if necessary.
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16
We were originally going to add in sesame seeds to this but forgot to as we were making it.
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17
Sesame seeds might be a good idea and would be especially useful if you wanted a dish without any added salt.
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18
You can also use a dry seaweed blend instead of salt.
