| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour11 |
1 |
Servings |
INGREDIENTS
| 6 |
T |
Hiziki |
| 2/3 |
c |
Unfiltered apple juice |
| 2 |
T |
Shoyu |
| 1/3 |
c |
Water |
| 2 |
t |
Sesame oil |
| 1 3/4 |
c |
Diced onion |
| 1 |
T |
Minced garlic |
| 1 |
|
Piec ginger root, peeled |
| 1 |
T |
Lemon juice |
|
|
Sea salt to taste |
|
|
Chopped parsley or chives as |
|
|
garnish |
|
|
Cornmeal blini, see recipe |
INSTRUCTIONS
Place hiziki in a bowl and rinse once with lukewarm water. Cover with
apple juice, shoyu, water, and soak 30 minutes. Heat sesame oil in a
skillet. Add the onion and then garlic; add sea salt and sautJ for 5
minutes. Add hiziki and soaking liquid, cover and cook 10 minutes.
Grate ginger and add it to the skillet along with the lemon juice.
Cook the mixture covered for 10 minutes. Uncover and cook over medium
heat until liquid is absorbed. Allow hiziki mixture to cool slightly
and pulse in food processor for a few seconds. Serve chilled but not
icy cold. Yield: 1 1/2 cups of hiziki caviar. CHEF DU JOUR RACHEL
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