Also known as hijiki, this black, stringlike seaweed, sometimes known as black rice, is served as a vegetable. Hiziki is iodine and mineral rich and can be reconstituted in water and added to soups, salads, and stir-fries.
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PAN-SIMMERED HIZIKI
2 cups hiziki
2 tablespoons sesame oil
1. Soak hiziki in cold water for 15 minutes, then cut into bite-size pieces, and sauté in sesame oil, on medium heat for five minutes. Let the pan cool down, add the soaking water, and simmer on low for about 1 hour.
2. Serve alone with tamari sauce or add to any other sautéed vegetable.
3. Serves four.
