Hiziki Caviar With Lemon Tofu Cream And Chives

• Caviar:
• 1 ounce dried hiziki seaweed
• 1 teaspoon dark sesame oil
• 1/2 teaspoon vegetable oil
• 2/3 cup water
• 1 1/2 tablespoons low-sodium soy sauce
• 1 garlic clove, minced
• Remaining Ingredients:
• 1 lemon
• 48 sesame-flavored rice crackers
• 48 pieces (1-inch) sliced fresh chives
• 48 pieces matchstick-cut carrot

1. To prepare caviar, place seaweed in a large bowl; cover with hot water to 2 inches above seaweed. Cover and let stand 30 minutes or until soft. Drain. Rinse with cold water, and drain. Place seaweed in a food processor; process until minced.
2. Heat oils in a large nonstick skillet over medium heat. Add seaweed; cook 3 minutes, stirring occasionally. Add 2/3 cup water, soy sauce, and garlic; bring to a boil. Reduce heat; simmer 6 minutes or until liquid evaporates.
3. To prepare remaining ingredients, peel lemon, and cut lengthwise into 6 wedges. Cut each wedge crosswise into 8 pieces to yield 48 triangles.
4. Place 1 teaspoon seaweed caviar on each cracker. Place Lemon Tofu Cream in a small zip-top plastic bag; seal. Snip a small hole in 1 corner of bag; pipe about 1/2 teaspoon tofu cream on each cracker. Place 1 lemon triangle, 1 chive piece, and 1 carrot piece on each cracker.

dark sesame oil, vegetable oil, water, soy sauce, garlic, remaining ingredients, lemon, sesameflavored rice crackers, chives, matchstick

Taken from www.myrecipes.com/recipe/hiziki-caviar-with-lemon-tofu-cream-chives (may not work)