Sautéed onions mingle with hiziki in sesame oil before a slow simmer in shoyu-seasoned water; the pan cooks nearly dry to concentrate flavor, ready for a bright finish of fresh lemon juice and scallions.
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Drain off any remaining soaking water from hiziki and discard.
In 10-inch pan, sauté onion in oil for 3 to 5 minutes . Add hiziki, mixing well.
Add enough water to just barely cover hiziki. Add shoyu. Bring to . Cover, lower flame, and cook until most of liquid has evaporated – about 30 minutes .
Gently stir in scallions and lemon juice until well mixed. Serve.
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