5 strips of Kombu (a hard, brittle sea vegetable that softens when soaked)
Olive oil for pan
1 Onion, chopped
3 Large Carrots, thin rounds
1 T freshly grated ginger
Soy Sauce to taste
1/2 cup sesame seeds
1 T course sea salt
Rinse then soak seaweed in cold water for 15-20 minutes.
Cut the softened kombu into thin strips.
Saute onion in oil. Add kombu and saute for 2-3 minutes. Add carrots, ginger, soy sauce and 1/4 – 1/2 cup water. Cover and simmer 150-20 minutes.
With a mortar and pestle grind together 1/2 cup sesame seeds and 1 T course sea salt.
Sprinkle on kombu mixture and serve.