Hiziki Caviar with Lemon Tofu Cream and Chives

Hiziki Caviar with Lemon Tofu Cream and Chives Recipe
Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell
Look for hiziki, a black ribbonlike seaweed, in Asian markets; substitute dried nori seaweed sheets if hiziki isn't available. If your knife skills are rusty, preshredded carrots will do nicely for the garnish. Use the leftover tofu cream as a dip for crudités. Admittedly, this recipe isn't quick, but if you have the time and inclination, it's quite impressive.

Yield:

16 servings (serving size: 3 crackers)

Recipe from

Cooking Light

Nutritional Information

Calories 40
Caloriesfromfat 20 %
Fat 0.9 g
Satfat 0.1 g
Monofat 40 g
Polyfat 0.5 g
Protein 1.1 g
Carbohydrate 7 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 127 mg
Calcium 16 mg

Ingredients

Caviar:
1 ounce dried hiziki seaweed
1 teaspoon dark sesame oil
1/2 teaspoon vegetable oil
2/3 cup water
1 1/2 tablespoons low-sodium soy sauce
1 garlic clove, minced
Remaining Ingredients:
1 lemon
48 sesame-flavored rice crackers
48 pieces (1-inch) sliced fresh chives
48 pieces matchstick-cut carrot

Preparation

To prepare caviar, place seaweed in a large bowl; cover with hot water to 2 inches above seaweed. Cover and let stand 30 minutes or until soft. Drain. Rinse with cold water, and drain. Place seaweed in a food processor; process until minced.

Heat oils in a large nonstick skillet over medium heat. Add seaweed; cook 3 minutes, stirring occasionally. Add 2/3 cup water, soy sauce, and garlic; bring to a boil. Reduce heat; simmer 6 minutes or until liquid evaporates.

To prepare remaining ingredients, peel lemon, and cut lengthwise into 6 wedges. Cut each wedge crosswise into 8 pieces to yield 48 triangles.

Place 1 teaspoon seaweed caviar on each cracker. Place Lemon Tofu Cream in a small zip-top plastic bag; seal. Snip a small hole in 1 corner of bag; pipe about 1/2 teaspoon tofu cream on each cracker. Place 1 lemon triangle, 1 chive piece, and 1 carrot piece on each cracker.

September 2002
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