Mod Veg Kitchen: Hiziki Caviar

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Another seaweed recipe.

 

* Exported from MasterCook Mac *

 

Hiziki Caviar

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p136

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers Dips & Spreads

 

Amount Measure Ingredient -- Preparation Method

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1 ounce hiziki seaweed -- about 1/2 cup

2 tablespoons light sesame oil

- or extra virgin olive oil

2 tablespoons naturally brewed soy sauce

2 tablespoons mirin

1 piece finely grated gingerroot -- 2-inches

- squeezed to yield 1 tbsp ginger juice

coarse sea salt

 

Yield: 1 cup

 

Hiziki is a very strong-tasting seaweed, more assertive than arame.

Finely chopped and seasoned with soy and ginger, striking black

hiziki is truly the poor man's caviar, especially when served over

soy sour cream on a blini. Or try try it on sesame seed crackers, as

an accompaniment to an Asian-style rice and vegetable dish, or with

any grain.

 

There are two different styles of hiziki available. One is gnarled,

thick, wiry, and up to 4 inches in length, while the other is thinner

and is sold in 1/2-inch pieces. Either will work in this recipe. When

a recipe calls for hiziki or other dried sea vegetables, such as

wakame or dulse, it is best measured by weight.

 

 

Combine the hiziki and warm water to cover by 3 inches in a bowl. Set

aside for 1 hour, or until the hiziki is swollen and tender. Drain

the hiziki in a strainer and rinse well under cold running water.

Transfer it to a cutting surface and finely chop.

 

In a saute pan over medium heat, warm the oil Add the hiziki and

saute for 5 minutes, stirring frequently.

 

Add the soy sauce, mirin, and ginger juice plus enough fresh water to

cover. Bring to a boil, reduce the heat, and simmer until dry. Add

salt to taste.

 

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Per serving (excluding unknown items): 0 Calories; 0g Fat (0%

calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg

Sodium

 

 

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