Hiziki with Sweet Potatoes


1/4 c dried hiziki
1 large sweet potato
1 tbsp water
1 tsp olive oil
3 tbsp water or vegetable broth
1 tsp maple syrup
1 tbsp tamari or Bragg’s liquid aminos
1 tbsp sesame seeds (toasted in a dry frying pan)


Rinse the hiziki with cold water. Soak in 4 cups warm water for 30 minutes. Drain hiziki and discard soaking water. Peel the sweet potato and cut into French fry type slices ¼” thick. In a heavy pot or wok heat the water and steam the sweet potatoes for five minutes, stirring steadily. Add the oil and cook another two minutes. Add the hiziki, and stir-fry for 30 seconds. Add the broth, maple syrup and tamari or Braggs. Bring to a simmer. Cover, reduce heat and simmer for four minutes. Uncover, turn up the heat and boil away most of the liquid, stirring gently (this should take only a few seconds). Sprinkle the sesame seeds on top.

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