Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako
Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something that I have loved my whole life.

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).

To get started 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 cook it.

The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
  1. Get 360 ml Non-glutinous rice or mochi rice
  2. Make ready 2 grams Hijiki
  3. Make ready 4 tbsp Chirimen Jako
  4. Prepare 4 Umeboshi
  5. Make ready 1 tsp Salt
  6. Get 1 tbsp Sake
  7. Make ready 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.

Steps to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
  1. Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well.
  2. Pit the umeboshis and mince them.
  3. 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.
  4. 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.
  5. 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 encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes.

So that is going to wrap it up with this special food steamed sticky rice with hijiki, umeboshi and chirimen jako recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!