Print Share

Hiziki Sea Vegetable with Spring Onions and Sesame Seeds

Hiziki is a black sea vegetable that is an excellent source of iron, iodine and calcium and B vitamins. It is good for strengthening bones and teeth, for the nervous system and helps balance blood sugar levels. Hiziki makes a striking addition to any meal, with its glossy, black fronds and delicate savoury taste.

It is easy to cook, especially as a simple side dish like the one here.

Course Appetizer, Side Dish

Keyword health cooking, macrobiotic, vegan

Servings 4 people

Ingredients

25 gr dried Hiziki
1½ cups water
½ tbsp shoyu or tamari
1 tsp mirin (optional)
2 tbsp finely chopped preserved lemon (optional)
3 tbsp lightly toasted sesame seeds
3 or 4 chopped spring onions

Instructions

Wash the hiziki under cold water then soak in the water for 30 minutes until soft.
Place hiziki (which will have tripled in volume) and the soaking water in a pan with the shoyu or tamari and mirin (if used).
Cook on a low heat until all the liquid is absorbed, stirring from time to time.
Toss with the preserved lemon, sesame seeds and spring onions to serve

Notes

In this recipe we use the soaking water, but if you want a less salty taste you can discard the soaking water and add fresh water instead.

The preserved lemon adds a great zing that harmonizes with the natural savoury taste of the hiziki.