Thursday, June 18, 2009

Hijiki



More Calcium than a glass of milk!
More Iron than an egg!
A super antioxidant!

Its not pomegranate, not a maitake (though these are arguably one of the most potent super foods out there)

Its Hijiki; a type of seaweed or sea vegetable. You can find it at most sushi restaurants. Its served in a little dish or bowl and great to pick at. In NYC there are a few Japanese markets that sell it. The one I usually go to is Katagiri on 59th between 2nd & 3rd. Arame is another sea veggie that is a bit milder than Hijiki and can be used alternatively for the following recipe. This makes a great summer dish for its refreshing and chilled qualities.

1/2 Cup of Hijiki
1 small bulb of Ginger, skinned and diced fine
1/2 Tbls of Sesame oil
1/2 Tbls Tamari Soy Sauce
1/2 Tbls Mirin
Red Pepper Flakes
1 Tspn Sugar in the Raw
2 Tbls Toasted Pine Nuts*
1 Tspn White Sesame Seeds

1. Soak the hijiki for 15-20 minutes in cold water. They will swell to 2x their original volume.
2. While the hijiki is soaking. Peel and dice the ginger and toast the pine nuts.
3. Heat up the Soy Sauce, Ginger, Sesame Oil, Mirin, Pepper Flakes. Add sugar and reduce.
4. Strain and press the Hijiki. Add to the ginger/soy mixture. Stir. Add the pine nuts and place in a bowl.
5. Chill for a few minutes.
Done.

*Toasted Pine Nuts are expensive. Sub anything you want here that adds color and texture; Green or Red Bell Peppers, Carrots, Radishes...you get the idea.

2 comments:

Rehn said...

What do you mean by a "bulb of ginger"? I get ginger that looks like a skinny hand with fingers. Do you mean an inch or two of one of the fingers or the whole hand?

Paul I said...

Rehn, start off with a 1" by 1" bulb. if it needs more start by going in half increments to get to your desired flavor. Thanks for checking out the blog!