Unagi With Sauteed Kale & Seaweed

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1/2 cup dried arame seaweed (see Notes)

2 teaspoons sesame seeds

1 tablespoon peanut oil

1 teaspoon freshly grated ginger

2 bunches Lacinato kale, about 14 ounces

1/2 cup water

1 teaspoon salt

1 1/2 teaspoons roasted sesame oil, or to taste

1 piece unagi-kabayaki (barbecued eel), about 9 ounces, defrosted (see Notes)

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