- Hiziki seaweed (2 tbs. dry)
- 4 carrots
- 1 onion
- Apple concentrate
Soak the seaweed 5 min covered with water. Discard the soaking water.
Brush with oil a thick bottom pot and add finely chopped onion and carrot. Start by sauteeing the vegetables with a pinch of salt and then add the seaweed. Cover with water just to cover the bottom and cook until the vegetables are soft.
Then add a few drops of shoyu, a few drops of lemon juice and a tsp of apple concentrate.
Cook for 5 more minutes until the liquid evaporates. At the end sprinkle with a bit of lemon zest.