receta Hiziki con zanahoria macrobiotica macrobioteca zaragoza

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INGREDIENTS:

  • Hiziki seaweed (2 tbs. dry)
  • 4 carrots
  • 1 onion
  • Apple concentrate
  • Lemon
  • Salt
  • Shoyu

PREPARATION:

  1. Soak the seaweed 5 min covered with water. Discard the soaking water.

  2. 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.

  3. Then add a few drops of shoyu, a few drops of lemon juice and a tsp of apple concentrate.

  4. Cook for 5 more minutes until the liquid evaporates. At the end sprinkle with a bit of lemon zest.