Naga-Imo and Carrots Sautéed with Suji-Aonori


[Suji-Aonori x Root vegetables]
After Sautéing the vegetables with sugar and soy sauce, top it with plenty of Suji-aonori seaweed. It's delicious even after cooled, making it perfect for bento box side dishes!



  • Suji-Aonori, as much as you like
  • Nagaimo (long yam) / Carrots (thinly sliced, about 1cm thick), 90-100g
  • 2 teaspoons of sesame oil
  • About 1 teaspoon of brown sugar or soy sauce
  • White sesame seeds, to taste

How to:

  1. Heat sesame oil in a frying pan and cook the peeled and thinly sliced nagaimo and carrots over medium heat until both sides are lightly browned.
  2. Once both sides have a golden brown color, add the sugar and soy sauce. If the root vegetables still feel a bit raw, add a little water and simmer.
  3. Suji-aonori can be mixed in the frying pan or served on top of the root vegetables on a plate.
  4. To make it easier for children to eat, you can add a little extra sugar or substitute honey for sugar.

It is delicious to add a little sugar to make it easier for children to eat, or use honey instead of sugar.

Here are the items used in the recipe

Dried Suji-Aonori


Dried Suji-Aonori