Ingredients Jump to Instructions ↓

  1. Hiziki Caviar

  2. 6 tablespoons 90ml Hiziki

  3. 2/3 cup 157ml Unfiltered apple juice

  4. 2 tablespoons 30ml Shoyu

  5. 1/3 cup 78ml Water

  6. 2 teaspoons 10ml Sesame oil

  7. 1 3/4 cups 109g / 3.8oz Diced onion

  8. 1 tablespoon 15ml Minced garlic

  9. 1 Small piece ginger root - peeled

  10. 1 tablespoon 15ml Lemon juice

  11. Sea salt - to taste

  12. Chopped parsley or chives - as garnish

  13. Cornmeal Blini

  14. 1/2 cup 31g / 1.1oz Cornmeal

  15. 1/2 cup 31g / 1.1oz Whole-wheat pastry flour

  16. 2 teaspoons 10ml Baking powder

  17. 1/4 teaspoon 1 1/3ml Baking soda

  18. 1/4 teaspoon 1 1/3ml Sea salt

  19. 1 tablespoon 15ml Corn oil

  20. 1 tablespoon 15ml Maple syrup

  21. 1/2 cup 118ml Vanilla soy milk

  22. 1/4 cup 59ml Water

  23. 1 1/4 teaspoons 6 1/3ml Rice or apple cider vinegar

  24. 3 tablespoons 45ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  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.

  2. 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.

  3. 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.

  4. 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)

  5. 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.

  6. 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.

  7. 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.


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