Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 358kcal 17%
Fat 4g 6%
Saturated Fat 1g 5%
Carbohydrates 70g 23%
Fiber 5g 20%
Sugar 3g 6%
Protein 9g 18%
Cholesterol 0mg 0%
Sodium 532mg 22%

Percent Daily Values are based on a 2,000 calorie diet.

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Hijiki Rice (Takikomi Gohan)

Name: Hijiki Rice (Takikomi Gohan)
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1½ cups uncooked Japanese short-grain white rice (1½ cups of uncooked rice are 2 rice cooker cups (10.6 oz, 300 g) and yield roughly 4 servings (3½ cups, 660 g) of cooked rice); 3 Tbsp dried hijiki seaweed (I used mehijiki(芽ひじき), the small, soft “buds“ of the hijiki plant; you can also use the long and chewy “stems” called nagahijiki (長ひじき), which are less commonly found in the US); 1 piece aburaage (deep-fried tofu pouch) (¾ oz, 20 g); ⅓ carrot (2.5 oz, 70 g); 1⅓ cups water; 1 piece kombu (dried kelp) (10 g; 4 x 4 inches, 10 x 10 cm per piece); 2 pieces dried shiitake mushrooms (3–5 g each); 2 Tbsp usukuchi (light-colored) soy sauce (or regular soy sauce); 2 Tbsp mirin; 1 Tbsp sake; ½ tsp Diamond Crystal kosher salt

Cook 1h

Total 1h

This takikomi gohan recipe uses Japanese short-grain white rice, dried hijiki seaweed, aburaage (deep-fried tofu pouch), carrot, kombu, and dried shiitake mushrooms to create a delicious and savory dish. The seasonings include usukuchi soy sauce, mirin, sake, and kosher salt, adding depth and flavor to this meal.

Hijiki Seaweed

Rice

Nutrition Facts

Hijiki Rice (Takikomi Gohan)

Ingredients

For The Dashi (vegan-friendly)

For The Seasonings

Steps

Nutrition Facts

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