Slice the soaked arame into one inch strips. In a small saucepan bring the arame together with 1 cup soaking water to the boil. (If you just tip the soaking water into the pot, the grit that collects on the sea vegetable, which has been released by soaking, will be tipped into the pot).
Simmer for 30 mins then drain and set aside. Place oil, rice syrup, aniseeds and pepper in a large saucepan and stir over a gentle heat until the rice syrup melts and blends with the oil. Add carrots and toss lightly to coat in the mixture. Cook gently with the lid on for 15 minutes, or until tender. Add the drained arame, stir through and serve.