Arame Pate’

  By Glenn McCarthy  

October 26, 2015

I use this filling to stuff mushrooms, but it is also delicious as a dip or spread served with crusty bread and raw vegetables.

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half of a 1.76 oz. package of arame

½ cup water

1 T sake (optional)

2 T shoyu (or substitute tamari or soy sauce)

1 T sesame oil

½ cup onion, finely chopped

1 T fresh ginger juice (see note below)

1 cup walnut halves, lightly toasted


Rinse the arame and place it in a medium bowl. Add enough water to cover and let it soak for 10 minutes, or until reconstituted. Drain the arame and discard the water.

Place the arame in a medium saucepan with 1/2 cup water, sake (if using), and shoyu.

Bring to a boil on high heat, then reduce the heat to medium-low and simmer uncovered for 10 minutes, or until the liquid has cooked away.

Remove the arame from the pan with a slotted spoon and place in a food processor or blender.

In a small skillet, heat the sesame oil over medium-low heat, then add the onions. Sauté the onions for 5 minutes or until translucent.

Add ginger juice and stir well.

Add the sautéed onion and walnut halves to the food processor with the arame.

Blend well, but do not make completely smooth.

Let mixture rest for at least 30 minutes before serving.

Ideally, make this the day before you plan to use it, transfer to a glass bowl and cover.

Remove from the refrigerator at least 30 minutes before using.

Serve with a fresh cut vegetables, bread or crackers.

Notes & Variations:
Arame is a sea vegetable that has a mild taste. Look for it the Asian Section of your grocery store.
Ginger juice is available in small bottles generally near the spice section. If desired, you can also grate fresh ginger, put the pieces in cheesecloth, and squeeze out the juice. We buy the juice for ease of use.
Mirin is a sweet rice cooking wine. You can buy Eden brand (a health food brand) as well as Asian brands. All of our grocery stores stock it, and it’s usually in the Asian foods section.

Substitute mirin for sake.
Use pecans in place of walnuts
Decrease nuts to ½ cup and add ½ cup pitted black olives
Add 1/4 cup sauteed mushrooms