• 1 leek, cut on thin diagonals
  • 1/4 cup of hiziki, soaked 10-15 minutes or until soft
  • 3 stalks of celery, diced
  • 1 tsp. toasted sesame oil
  • 2 tbsp. shoyu
  • 1 tsp. mirin
  • 1 tbsp. brown rice syrup
  • 1/2 cup water
  • 2 tbsp. toasted sunflower seeds

Place leeks, hiziki and celery into a pan.  Mix the sesame oil, shoyu, mirin, brown rice syrup and water and pour on top of hiziki and vegetables.  Bring to a medium high heat and cook for 15 minutes.  Garnish with toasted sunflower seeds.