In a large skillet, heat 1/4 cup of water and sauté the onions for 3-5 minutes or until translucent. Meanwhile, in a small covered bowl, soak the arame in the 2 cups of cold water for 5 mintues. Drain and rinse again.
Add the tahini, tamari, remaining water and arame to the cooked onions and sauté for 10 minutes. Stir in the spinach and mix thoroughly. Turn off heat. Cover and let stand for 10 minutes. Serve.
1/2 cup water,
1 1/2 cups sliced onions,
1 oz dried arame, well rinsed in cold water,
2 cups cold water,
1/4 cup tahini,
2 tbsp tamari,
3 cups chopped fresh spinach