Hijiki Gohan Recipes

HIJIKI GOHAN

Steps:

• Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.
• Cook rice in a rice cooker. *4
• While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5
• Place all seasoning ingredients in a small bowl and combine them all together.
• Heat sesame seed oil in a frying pan over medium heat and cook chicken mince.
• Add carrot and edamame and cook for a further few minutes.
• Add all combined seasoning over the chicken, carrot and hijiki.
• Cook until all the liquid evaporates.
• Immediately after the rice is cooked, place the cooked hijiki and chicken over the rice, and put the lid back on.
• Let all the ingredients steam together in the heat remaining in the rice for 10 minutes.
• Open the lid of the rice cooker and stir the hijiki and chicken into the rice.
• Add edamame and stir well.
• Serve in a rice bowl and garnish with sesame seeds and bean sprouts.

MY FAMILY'S MEMORY "MAZE-GOHAN"

Steps:

• Place rice in a bowl, add ample water, sir quickly, and discard the cloudy water immediately.
• Repeat until water is almost clear.
• Drain in a sieve, and let stand for 30 minutes so rice absorbs moisture.
• Transfer rinsed rice from sieve to rice cooker, add water, following machine's measure, and start cooking.
• Let stand for 10 minutes.
• Heat large skillet medium heat, put in vegetable oil. Add carrot, burdock root, shiitake mushroom, bamboo shoots, konnyaku, hijiki, kelp and inari-age cook 4-5 minutes.
• Add sake and mirin, bring to a boil, add soy sauce and inari-age juice and bring back to boil until water (sauce) is almost gone.
• Place large bowl, combine hot rice and stuffing, and mix well.
• Serve in rice bowls with sesame seeds sprinkled on top.