Arame and Peanut Nitsuke
Quick answer
- Total time
- 105 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 5
About this dish
This Atsumi Peninsula side dish pairs soaked raw peanuts with thick dried arame seaweed.
Read more
Both ingredients are first boiled in plain water for about an hour until the peanuts are tender, then simmered briefly with sugar, soy sauce, and mirin. The peanuts become soft and starchy while the arame keeps a substantial chew. Cooking them fully before adding the seasoning prevents the soy mixture from reducing before the peanuts are ready and lets the final glaze soak into both ingredients.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 200g raw peanuts with their thin skins intact in plenty of cold water for at least 12 hours.
Drain and rinse after soaking.
- 2Prep
Soak 20g dried arame in cold water for 30 minutes.
Drain, cut into manageable lengths, and keep it with the prepared peanuts.
- 3Control
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.
- 4Control
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Raw peanuts soaked with their skins for at least 12 hours
- Finish cue
- Simmer for 15 minutes, turning occasionally, until little liquid remains and the surfaces look glossy.
- Storage and reheating
- Soak the peanuts overnight with their skins on so their centers soften evenly during the one-hour simmer.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
105min, 5 ingredients
Category median
48min, 8 ingredients
Based on 200 recipes