| 1 | Soak arame for 10 minutes. |
| 2 | Rinse well and drain. |
| 3 | Rinse mushrooms and remove stems. |
| 4 | Place in baking dish. |
| 5 | Dice stems and set aside. |
| 6 | Place arame with soaking water in small sauce pan. |
| 7 | If necessary add more water to cover. |
| 8 | Bring to boil and simmer for 15 minutes. |
| 9 | Drain. |
| 10 | Squeeze out liquid from arame and mince. |
| 11 | Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes. |
| 12 | Add arame. |
| 13 | Combine mirin, shoyu, lemon, and ginger juice. |
| 14 | Pour half over arame mixture and simmer until liquid evaporates. |
| 15 | Stuff mushroom caps with arame mixture; pour remaining marinade over mushroom caps. |
| 16 | Cover and bake at 350°F for 20-25 minutes. |
| 17 | Garnish. |
| 18 | Be careful not to overcook; mushrooms will shrink |
