2 lg. onions, sliced thin
1/2 pkg. Hijuki seaweed (rinse quickly in bowl, then soak in distilled water
until soft 20 minutes)
2 to 3 tbsp. Eden Hot sesame oil (use more or less to taste)
1 tbsp. Miso, optional
2 tbsp. brown rice vinegar
1/4 c. unrefined sesame oil
2 tsp. Kuzu (arrowroot) optional

Heat the unrefined sesame oil in wok or skillet and saute the onions until soft. Add the hot oil, then add soaked seaweed including the liquid. Add Miso and Brown Rice Vinegar, stirring the Hijuki for 5 minutes. Put cover on for 7 to 10 minutes, stir again for 2 minutes, and add Kuzu (arrowroot) to thicken. Serve with Brown Rice.

Variations: Sautee the onions with eggplant and/or red bell pepper. Add sesame seeds. Then proceed as above.