Hiziki Spirals

A delicious side dish, elegant to serve and a great introduction to sea vegetables to those who may be a bit hesitant to try them. So valuable to us, jam-packed with minerals and vitamins, and with hiziki being so calcium-rich, this is a dish that is as good for us as it is yummy.

Makes 3-4 servings

Ingredient List: 

1 cup sprouted whole wheat flour or whole wheat pastry flour
1 tablespoon arrowroot
sea salt
1 teaspoon baking powder
spring or filtered water
light sesame oil

hiziki filling
½ cup dried hiziki, rinsed well, soaked until tender, minced
spring or filtered water
organic soy sauce
light sesame oil
2 cloves fresh garlic, minced
3 yellow onions, diced
2-3 fresh green onions, finely minced

Step By Step Instructions: 

Prepare the crepes by combining flour, arrowroot, a pinch of salt and baking powder in a small mixing bowl. Slowly mix in water, to create a thin, pancake-like batter. Set aside for 15 minutes.  

Brush a small skillet or crepe pan with oil, turn heat to medium-low and spoon 2-3 tablespoons of batter in, smoothing the batter or turning the pan to create an even, thin round. Cook on one side until the crepe easily lifts off the pan. Turn and cook the other side until it releases. Turn the crepe onto a dry kitchen towel and place another towel over top. Repeat with remaining batter.

While the crepes cool, drain hiziki and place in a small saucepan. Add water to just cover and a light seasoning of organic soy sauce and mirin. Cover and bring to a boil over medium heat. Reduce heat to low and cook until hiziki is tender and all liquid has been absorbed, 30-35 minutes.  

While the hiziki cooks, place a small amount of oil, garlic and onions in a skillet and turn heat to medium. When the onions begin to sizzle, add a dash of organic soy sauce and sauté until the onions are quite limp and beginning to brown, 7-10 minutes. Mix cooked hiziki and green onions into onions and stir to combine. Transfer to a mixing bowl and set aside to cool to room temperature.

To assemble, lay a crepe on a dry work surface. Spoon 2-3 tablespoons of filling across each crepe and roll, jellyroll style to create firm cylinders. Slice each cylinder into 1 1/2-inch pieces. Arrange, cut-side up on a platter and serve.