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); For the Dashi (vegan-friendly):; 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); For the Seasonings:; 2 Tbsp usukuchi (light-colored) soy sauce (or regular soy sauce); 2 Tbsp mirin; 1 Tbsp sake; ½ tsp Diamond Crystal kosher salt

Ingredients

(Servings: 4)

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

Hijiki Rice (Takikomi Gohan)

Ingredients

For The Dashi (vegan-friendly)

For The Seasonings

Steps

Nutrition Facts

Comments

Hijiki Rice (Takikomi Gohan)

Ingredients

For The Dashi (vegan-friendly)

For The Seasonings

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts