Hiziki Caviar on Daikon Rounds - Series 7
For me there is nothing remotely cool about salty fish eggs, but that's me. Caviar conjures up
visions of beautiful people, glamorous affairs, Bentleys and summers on the Hamptons.
Mix this nutrient-rich sea plant with rich sauteing, white wine, plenty of garlic, served atop
crisp, peppery daikon and you have the perfect “glam” first course.

What You'll Need
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

Instructions
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 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.