Sweated onions and carrots mingle with arame sea vegetable, then simmer with shoyu, mirin, and brown rice syrup until every drop of liquid is absorbed, leaving glossy, savory-sweet strands to serve with bok choy.
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In 10-inch sauté pan, heat oil over medium flame. Sweat onion for 5 minutes or until translucent. Add carrot and sweat another 5 minutes .
Add arame to onions and carrots. Stir well. Sweat for another minute until arame is heated through.
Add water to cover arame halfway. Bring water to . Add shoyu, brown rice syrup, and mirin. for 20-30 minutes or until all liquid has evaporated.
Add bok choy stems and sweat until stems just become tender. Add leaves and sweat until leaves wilt.
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