Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
It's ok to cook the rice with umeboshi but the rice becomes a bit tinted so cook the rice as you prefer. This recipe comes out tasty with either combination of hijiki and umeboshi or hijiki and chirimen jako. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako. Comments Off on Shirasu and Chirimen Jako (Baby Sardine).
Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something which I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have steamed sticky rice with hijiki, umeboshi and chirimen jako using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
- Take 360 ml Non-glutinous rice or mochi rice
- Get 2 grams Hijiki
- Prepare 4 tbsp Chirimen Jako
- Get 4 Umeboshi
- Take 1 tsp Salt
- Get 1 tbsp Sake
- Get 1 Roasted white sesame seeds
The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. See more ideas about recipes, food, asian recipes. Japanese rice is short grain and becomes sticky when cooked.
Instructions to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
- Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well.
- Pit the umeboshis and mince them.
- Put salt and sake in the rice cooker. Fill with water up to the line matching the number of cups of rice, and mix. Mix in the hijiki and chirimen jako lightly. Then turn on the rice cooker.
- When the rice is cooked, let it steam for about 5 minutes. Add the minced umeboshi and mix well. Serve in a bowl with the white sesame seeds sprinkled. Garnish with shiso leaves if desired.
- Shiso hijiki also adds a great flavor. - - https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed
See more ideas about recipes, food, asian recipes. Japanese rice is short grain and becomes sticky when cooked. Most rice is sold as hakumai ("white rice"), with the outer portion of the grains (nuka) polished away. Unpolished rice (genmai) is considered less delicious by most people, but its popularity has been increasing recently because gemmai is more nutritious and healthier than hakumai. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan.
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