I’m always on the look-out to make my rice just a little more fiber-rich and healthy so I was happy to find this recipe for Hijiki rice! I made some adjustments for my own variation. All in all, it’s such a simple and delicious dish!
Hijiki Rice (Takikomi Gohan)
Ingredients
- 2 rice cooker cups of white rice (medium grain)
- 3 Tbsp dried hijiki seaweed, rehydrated in water for 20 minutes and drained
- 1 pint of fresh shiitake mushrooms, sliced
- 1/2 large carrot or 1-2 medium carrots, chopped
- 2 C dashi liquid (I used 2 C of water with 2 of hondashi)
For the Seasonings
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 1 Tbsp sake or cooking wine
- ½ tsp salt
Instructions
Wash the white rice and place it into the rice pot. Add the seasoning and mix with rice. Add dashi broth until it reaches the desirable water level (the 2 cups of dashi broth I make has extra leftover after measuring). Layer the hijiki, mushrooms and carrots on top of the rice. DO NOT MIX IT TOGETHER. We want the rice to cook on it’s own and the veggies to steam on top. Cook it on the white rice or mixed rice setting of your rice cooker. Once the rice is done cooking, mix and serve!
Recipe Inspiration: Just One Cookbook
Rice, dashi broth and seasoning ready to go!
Rehydrated Hijiki drained and ready to go!
I buy my fresh shiitake from Don Quijote
Gotta cut off the stem even off the fresh shiitake (pohō!)
Veggies all in and ready to cook!