Ingredients

• 1⁄4 cup arame (seaweed)
• 1 cup onion
• 1 cup corn
• 1 Tbs shoyu/tamari
• 2 scallions, sliced thin (optional)

Directions

1. soak arame in a bowl of water until tender, 5 - 10 min
2. strain arame, set aside
3. in a saucepan layer onion, then corn, then arame on top
4. add 1⁄2 cup water to the side of the pan, gently, not to disrupt the layering
5. bring to a boil over high flame, reduce low, cover, simmer 20 min
6. add shoyu/tamari, stir, cook a couple more minutes, done
7. remove from heat, add scallions, toss