Hijiki Gohan

300x600

Hijiki Gohan

Prep Time:30 minutes

Cook Time:30 minutes

Total Time:1 hour

Course: Rice, Rice dish

Cuisine: Japanese

Servings: 6

Calories: 283kcal

Author: Shihoko | Chopstick Chronicles

Ingredients

• 2 cups rice *1
• 10 g dry hijiki *2
• 50 g edamame *3
• 50 g chicken mince (ground chicken)
• 1/2 carrot *or 40g
• 1 tbsp sesame seed oil
• a pinch of sesame seeds to top
• a pinch of bean sprouts to garnish

Seasoning

• 2 tbsp soy sauce
• 1/2 tsp salt
• 1 tbsp sake
• 1 tbsp mirin
• 1 tsp sugar

Metric - US Customary

Instructions

• Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes. 
• Cook rice in a rice cooker.  *4
• While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5
• Place all seasoning ingredients in a small bowl and combine them all together. 
• Heat sesame seed oil in a frying pan over medium heat and cook chicken mince. 
• Add carrot and edamame and cook for a further few minutes. 
• Add all combined seasoning over the chicken, carrot and hijiki. 
• Cook until all the liquid evaporates. 
• Immediately after the rice is cooked, place the cooked hijiki and chicken over the rice, and put the lid back on.  
• Let all the ingredients steam together in the heat remaining in the rice for 10 minutes.
• Open the lid of the rice cooker and stir the hijiki and chicken into the rice. 
• Add edamame and stir well.
• Serve in a rice bowl and garnish with sesame seeds and bean sprouts.

Notes

*1 short grain preferably Japanese Koshihikari

*2  = 3 tbsp Dry Hijiki

*3 if you are using edamame with shell, you need 100g.

*4 Cook according to your cookbook.

*5 if you use pre-shelled edamame, you only need half the amount. 

Source article here