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Hiziki Caviar on Daikon Rounds

An elegant starter course, but this sea vegetable dish is so luscious you won't want to wait for a special occasion to enjoy it.

Extra virgin olive oil
3-4 cloves fresh garlic, finely minced
3-4 shallots, finely minced
1/2 cup loosely packed, dried hiziki, rinsed well, soaked until tender, finely diced
dry white wine
soy sauce
8, 1/4-inch thick rounds fresh daikon
1-2 fresh scallions, thinly sliced on the diagonal
1/4 roasted red bell pepper, finely minced

Place a generous amount of oil in a deep skillet, along with garlic and shallots and turn the heat to high. When the shallots sizzle, saute for 1-2 minutes. Stir in hiziki and reduce heat to medium. Saute for 1 minute. Add white wine to half cover ingredients, sprinkle lightly with soy sauce, cover and bring to a boil. Reduce heat to very low and simmer until all the wine has been absorbed into the hiziki--the longer the better--about 40-45 minutes. Stir occasionally to prevent scorching.

Bring a pot of water to a boil and cook daikon until just crisp-tender, about 3 minutes. Drain well and set aside to cool.

To serve, mound hiziki on cooked daikon rounds and top with scallion and roasted pepper as garnish. Serve warm or at room temperature. Makes 4 servings.

Note: You will have hiziki left over. You can make more daikon rounds or serve the hiziki as a side dish. 


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