Arame simmers with shoyu, brown rice syrup, and mirin until glossy and nearly dry, then joins sautéed carrots and onion inside sheets of sesame-brushed phyllo, rolled snugly into logs and scored before baking.
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Preheat oven to 375°F. In large sauté pan, sauté arame in 2-3 tablespoons sesame oil for 3 to 5 minutes . Add water to pan (arame should be three-quarters covered), and bring to . Reduce heat to and cook until liquid is evaporated. Stir in shoyu, brown rice syrup, and mirin. Reduce until arame is dry. Add ginger juice. Set aside.
In another medium pan, sauté carrots, onion, and sea salt in 1 tablespoon sesame oil until carrots and onions are tender, approximately 10-12 minutes . Set aside.
On a sheet of parchment paper, stack 3 sheets of phyllo, brushing each individual layer lightly with remaining sesame oil. Spoon 1-inch wide strip of arame mixture and carrot mixture horizontally onto near end of phyllo. Using the parchment paper, firmly roll strudel forward into a log. Score rolled log diagonally at 2-inch intervals across its length. Repeat this process using remaining phyllo, arame, and carrot/onion mixture until all mixture and phyllo is used up.
Transfer strudels to sheet pan; brush their tops with sesame oil, and approximately 20 minutes , until deeply golden. When cool, slice strudel into individual servings.
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