Arame and Peanut Nitsuke
Quick answer
- Active time
- 105 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Raw peanuts in their thin skins and thick arame seaweed simmer in plain water for about an hour, and the sugar, soy sauce, and mirin are added only after a peanut splits easily under a finger, since soy sauce reduces faster than a firm center softens.
Read more
This keeping side dish from the Atsumi Peninsula in Aichi finishes with almost no loose sauce, just a glossy coat on the peanuts and seaweed.
Ingredients
Instructions
- 1
Soak 200g raw peanuts with their thin skins intact in plenty of cold water for at least 12 hours.
Drain and rinse after soaking.
- 2
Soak 20g dried arame in cold water for 30 minutes.
Drain, cut into manageable lengths, and keep it separate from the prepared peanuts.
- 3
Put the peanuts and arame in a pot and cover with fresh water.
Simmer for about 1 hour, until a peanut splits easily when pressed, then drain both ingredients.
- 4
Return the cooked ingredients to the pot with 2 tablespoons sugar, 3 tablespoons soy sauce, and 1 tablespoon mirin.
Simmer for 15 minutes, turning occasionally, until little liquid remains and the surfaces look glossy.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「あいちの郷土料理レシピ50選」 · Checked: 2026-08-11