Yield: 1 servings
|⅔ cup||Unfiltered apple juice|
|2 teaspoons||Sesame oil|
|1¾ cup||Diced onion|
|1 tablespoon||Minced garlic|
|1 small||Piec ginger root; peeled|
|1 tablespoon||Lemon juice|
|\N \N||Sea salt to taste|
|\N \N||Chopped parsley or chives as garnish|
|\N \N||Cornmeal blini; see recipe|
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: 1½ cups of hiziki caviar.
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