Hiziki Caviar With Cornmeal Blini

By á-170456

Ingredients

• HIZIKI CAVIAR:
• 6 tablespoons hiziki
• 2/3 cups unfiltered apple juice
• 2 tablespoons shoyu
• 1/3 cup water
• 2 teaspoons sesame oil
• 1 3/4 cups diced onion
• 1 tablespoon minced garlic
• 1 small piece ginger root peeled
• 1 tablespoon lemon juice
• Sea salt to taste
• Chopped parsley or chives as garnish
• CORNMEAL BLINI:
• 1/2 cup cornmeal
• 1/2 cup whole-wheat pastry flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 tablespoon corn oil
• 1 tablespoon maple syrup
• 1/2 cup vanilla soy milk
• 1/4 cup water
• 1 1/4 teaspoons rice or apple cider vinegar
• 3 tablespoons chopped fresh parsley

Details

Servings 1

Preparation

Step 1

For the Hiziki Caviar: Place hiziki in a bowl and rinse once with lukewarm water. Cover with apple juice, shoyu, water, and soak 30 minutes.

Heat sesame oil in a skillet. Add the onion and then garlic; add sea salt and saute for 5 minutes. Add hiziki and soaking liquid, cover and cook 10 minutes.

Grate ginger and add it to the skillet along with the lemon juice. Cook the mixture covered for 10 minutes. Uncover and cook over medium heat until liquid is absorbed.

Allow hiziki mixture to cool slightly and pulse in food processor for a few seconds. Serve chilled but not icy cold. (Makes 1 1/2 cups of hiziki caviar)

For the Cornmeal Blini: Sift cornmeal, flour, baking powder, baking soda, and sea salt in a medium bowl. In a small bowl beat together corn oil, maple syrup, soymilk, water and vinegar. Combine the wet and dry ingredients. Stir in parsley.

Heat a skillet and add a 1/2 teaspoon corn oil. Drop batter by scant tablespoons onto heated skillet. Carefully turn blini after about a minute. Lower heat and flip blini to cook only about 45 seconds on that side.

To serve blini with Hiziki Caviar: Place a teaspoon of caviar on top of each blini and garnish with chives or parsley

This recipe yields 2 1/2 dozen blini.