Ingredients

1/2 C cup hiziki

4 C warm water

1 T olive oil, plus additional for drizzling

1 scallion, trimmed, white and pale green parts separated and thinly sliced

2 T maple syrup

2 T rice vinegar

1 T soy sauce

1/2 t toasted sesame oil

1 t finely grated, peeled fresh ginger

1 star anise (optional)

1/8 t cayenne pepper (optional)

2 T sesame seeds, lightly toasted

1 bunch watercress, tough stems discarded

juice of 1/2 lemon

Preparation

  1. Soak hiziki in 3 C of the water until plumped, about 30-60 minuets.
  2. Drain, rinse well and allow to drain well.
  3. Over medium heat, warm oil in a skillet. add hiziki and scallion whites. Stir occasionally until the hiziki smells nutty and toasted (about 5 minutes).
  4. Add maple syrup, vinegar, soy sauce, sesame oil, ginger and remaining 1 C water (plus star anise and cayenne if desired) and bring to a boil.
  5. Reduce heat and simmer to evaporate most of the liquid and soften the hiziki, about 20 minutes.
  6. Transfer the salad to a bowl and chill (at least 30 minutes).
  7. Just before serving, toss the salad with sesame seeds, and scallion greens.
  8. In a separate bowl, toss watercress with lemon juice and a drizzle of olive oil.
  9. Plate by mounding hiziki salad over a nest of the watercress. Sprinkle extra sesame seeds on top.