Hiziki Sea Vegetable with Onion and Lotus
Serves 4-6 as a side dish
Sea vegetables are wonderful additions to our diet.
They are loaded with minerals and make our cells flexible and strong.
Sea vegetables are one of the beauty secrets of the orient:
they give you beautiful shiny hair and strong nails!
Try adding a sea vegetable side dish to your diet once or twice a week and see the difference it makes.
Lotus root is an unusual vegetable that is most easily found in your local China or Japan town.
It has a delicious crunchy texture and is very strengthening for the lungs...
Ingredients:
- 1 small handful dry Hiziki sea vegetable soaked for 20 min. or until soft
- 2 onions cut in half moons
- 5-10 cm piece fresh lotus root (dried can also be used soak dried lotus about 20 min.) cut in paper thin quarter moons
- 1 small thumb fresh ginger peeled and minced finely
- 1 Tbls Mirin rice wine
- Shoyu to taste about 2 tsp
small bunch of parsley to garnish - washed, dried and
chopped finely
Instructions:
- Heat a med. thick bottomed sauce pan, add 2 Tbls water and a small pinch of sea salt to water saute the onions for 5 min.
- Strain the Hiziki and saute with the onions for another 5 min. add more water if necessary to avoid sticking.
- Now sprinkle in the ginger and layer the lotus slices on top.
- Add 1/2 cup water and cover, let the steam build up then turn down to simmer for 40 min. or until hiziki is tender.
- Add 1 Tbls Mirin rice wine and 2 tsp shoyu and simmer
another 5 min. - Remove lid and cook off any excess liquid.
Remove to serving dish, garnish with parsley and serve.