Hiziki with carrots


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


  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.