Recipe

Hiziki and Carrots

Accompanying article: Wild Ocean Veggies

Serves 4 to 6

It seems that when a food is extra nutrient dense and good for us, as is hiziki, that it tastes especially delicious. This spectacularly black seaweed makes a tasty side dish with any meal. It's also delicious wrapped into a rich dough for a strudel or empanada.

1 cup dried hiziki (loosely packed)*
2 tablespoons sesame oil or roasted sesame oil
1 small onion, thinly sliced
2 carrots cut into julienne
2 tablespoons slivered ginger
1 1/2 tablespoons tamari soy sauce or naturally fermented soy sauce, or to taste
1 tablespoon mirin or sweet white cooking wine
1 tablespoon toasted sesame seeds

Soak the hiziki in a bowl with warm water to cover for 10 minutes. Drain and discard its soaking water.

Warm the sesame oil in a medium sauté pan over medium heat. Add the onion and sauté for 3 minutes or until softened. Add the carrots, ginger and hiziki and sauté for 3 to 5 minutes or until the carrots start to soften. Add tamari soy sauce, fresh water to cover the bottom of the pan by 1/2 inch, raise the heat, bring to a boil, then reduce the heat, cover, and simmer for 10. Toss, season to taste with mirin and cook, uncovered, for a few minutes or until nearly dry. Garnish with toasted sesame seeds. Serve hot.

* The length of hiziki strands can vary from 1/2 to 4 inches. If the strands are mostly under 2-inches (and therefore more densely pack into a measuring cup) use 1/2 cup hiziki.

May you be well nourished,

Rebecca Wood