Somehow I think not many people pair seaweed with nuts, but I must say that it´s one of my favourite ways to prepare seaweed dishes! It adds richness and crunchiness to this otherwise “clean” tasting vegetable, which can be a bit bland and/or fishy for some people 😀
I usually also sautee some vegetables on oil as a base – here I used my most common pair of onion and carrot and I also added in parsley stems (don´t throw away those guys!). Then I tossed in the hiziki (first soaked for at least half an hour in water, then drained and rinsed), poured in water to nearly cover the veggies and simmered it all for about 30-45 minutes under a lid on a low flame. Near the end I added a handful of roasted walnuts and seasoned the dish with some salt, shoyu soy sauce and apple cider vinegar.
I served the seaweed with rice pressure cooked with chestnuts (dried ones, so I first had to soak them overnight) and some plain black beans, cooked only with salt.
Yep, you got it right – I DID mix seaweed and anise! Together with a load of sweet vegetables and miso! 😀 Sounds maybe a bit odd but it´s a lovely comforting stew which is pretty warming in spite of the cooling seaweed featured. Anise definitely adds extra warmth to the long cooked winter vegetables…
I cut up carrot, parsley root, parsnip, turnip, hokkaido pumpkin, red beet, curly cabbage and onion into medium-sized pieces, placed them into a thick-bottom pot and covered the vegetables with water. They don´t have to be fully submerged, you can just add some water accordingly during the cooking time. I mixed in a handful of presoaked and rinsed hiziki seaweed (it needs to soak for about an hour). I also added a generous sprinkle of anise seeds and a pinch of salt.
Cover the pot with a lid, bring to boil and afterwards just simmer on a low flame, keeping the lid on and watching that the vegetables don´t get too dry. At the end you can add a tablespoon of brown rice miso diluted in some warm water and let it gently simmer with a lid off. The stew should not end up being too watery, you can also always thicken it with corn starch, arrowroot or kuzu…
I served it with a rice/barley mixture with gomasio.
The title says it all:
I sliced up a medium-sized and peeled red beet, took apart some cauliflower florets and made big chunks of hokkaido pumpkin. I sprinkled the veggies with olive oil and tamari (the best is to use a spray to get an even light sprinkle, totally worth the money!) and with some dried rosemary. I placed them in a baking dish with a bit of water on the bottom, covered the dish with tin foil and baked for about 45 minutes until tender. The last 10-15 minutes you can bake them uncovered so they get less soggy. In the end it looked like this:
Meanwhile I soaked hiziki (half an hour should do the trick), discarded the water (the flavour can be a bit overpowering), added (overnight soaked and peeled) almonds and cooked the meal for 30-45 minutes on a low flame with some water and tamari. Don´t go too light on the tamari – seaweed needs strong flavouring, otherwise it tastes just like a…well, seaweed 😀 Normally I add some vegetables to the seaweed but this time I left it plain, just hiziki-almonds-seasoning.
I served the dinner with rice and amaranth with some shiso leaf powder.
At the summer conference I attended several amazing cooking classes, the most memorable ones being led by the originally-Spanish and now in Japan residing Patricio García de Paredes. The recipe for this hiziki salad is a slightly adapted version of his “hiziki ceviche”.
First soak a small bunch of hiziki seaweed, at least for half an hour, then cut the “strings” of seaweed into bite-sized pieces, transfer to a small pot with boiling water and boil for about five minutes. Drain and rinse and set aside to cool down. Meanwhile slice a (preferably red) onion into very thin halfmoons, remove the bitter ends, because the onion will not be cooked. Place onion into a bowl, sprinkle with a large pinch of salt (maybe half a teaspoon) and massage for a minute or two with your hands until the onion becomes limp, then set aside for at least half an hour so the sharpness is reduced and digestibility improved by slight fermentation. All previous steps can be prepared ahead of time. When the seaweed is cooled and onion ready, rinse the onion well (otherwise it would be way too salty), mix both in a bowl, add chopped fresh parsley (and fresh cilantro if you have it), some more salt to taste, a bit of oil (I added pumpkin seed oil, but you could use toasted sesame oil), a generous squeeze of lemon and some optional cayenne powder (my addition). The original recipe also called for shoyu and a sweetener, but I omitted those. Salad is best if left for a couple of hours in the fridge or at room temperature, so flavours can meld.
I served it as part of a dinner with sweet millet and gomasio, kinpira of dried burdock,carrots and parsley root, and a condiment of carrot tops sauteed in mustard and a bit of water.