Easiest Way to Make Tasty Spinach, Pork, Hijiki Seaweed Rice Bowl

easiest way to make tasty spinach pork hijiki seaweed rice bowl

Spinach, Pork, Hijiki Seaweed Rice Bowl. Great recipe for Spinach, Pork, Hijiki Seaweed Rice Bowl. Originally I just used ground meat and glass noodles in this dish, but I gradually added more ingredients – spinach, then hijiki seaweed, then sesame seeds. so that my children could get a lot of nutrition in one dish. Pork Noodle Bowl. soy sauce, Franks Red Hot Sauce, brown sugar, rice vinegar, vegetable oil, ground ginger, garlic, minced, ground pork Fo Fa.

Spinach, Pork, Hijiki Seaweed Rice Bowl For the sprouted brown rice bowl with carrot and hijiki. Place the hijiki in a medium bowl, and cover with water. Well, Trader Joe's Japanese Fried Rice is seasoned with mirin, sugar, soy sauce, sake, and sesame oil. You can have Spinach, Pork, Hijiki Seaweed Rice Bowl using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients of Spinach, Pork, Hijiki Seaweed Rice Bowl

  1. It’s 1 dash of Sesame oil.
  2. You need 1/2 tbsp of ☆ Grated garlic.
  3. It’s 1/2 tbsp of ☆ Grated ginger.
  4. It’s 200 grams of Ground pork.
  5. Prepare 1 bunch of Spinach.
  6. It’s 15 grams of Hijiki seaweed (dried).
  7. You need 40 grams of Cellophane noodles.
  8. Prepare 2 tsp of ★ Chicken soup stock granules.
  9. Prepare 1 tbsp of ★ Sake.
  10. It’s 2 tbsp of ★ Oyster sauce.
  11. Prepare 2 tbsp of ★ Soy sauce.
  12. You need 1 of Pepper.
  13. It’s 1 of Toasted white sesame seeds.
  14. You need 1 of ※ Ra-yu.
  15. It’s 4 of ※ Onsen or poached eggs.

I'm pretty sure this product was created simply by combining steamed rice with Japanese Hijiki Seaweed Salad (or Simmered Hijiki) (ひじきの煮物). The classic Hijiki Seaweed Salad is seasoned with mirin, sugar, soy sauce, sake, and sesame oil. Slow cooked pork steak, buckwheat, hijiki renkon, spinach sesame and pickles. Roasted baby potato, tofu garlic chilli oil, hijiki renkon, broccoli pepperoncino, cauliflower.

Spinach, Pork, Hijiki Seaweed Rice Bowl instructions

  1. Rehydrate the harusame glass noodles following the package instructions (by boiling briefly or soaking in boiling water), drain and cut into 3 cm long pieces. (I do this in a colander or sieve with kitchen scissors.).
  2. Prepare the main ingredients. Cut the spinach into 3 cm long pieces. Rehydrate the hijiki seaweed by soaking in water until soft, then drain..
  3. Heat some sesame oil in a frying pan, then add the grated ginger and garlic. When it starts to smell good, add the ground pork..
  4. Stir fry while breaking up the pork until it's crumbly..
  5. When the ground pork has changed color and is just about cooked through, add the spinach and stir-fry until it's limp and reduced in volume..
  6. Add the drained hijiki seaweed and harusame noodles, and mix everything together well while stir frying. Add the ingredients marked ★, mix so that everything is distributed evenly and continue cooking..
  7. Adjust the seasoning with pepper and turn off the heat. Add the sesame seeds and stir in, and it's done..
  8. I doubled the recipe in the photo above..
  9. When you are serving this as a side dish, it will be more substantial if you use coarsely chopped pork instead of ground pork..
  10. Please see the related recipe "Cabbage x Pork x Chinese chives: Gyoza dumpling-like Don Rice Bowl"..
  11. Mako-san added some carrots to the recipe. It looks colorful, nutritious, and well-balanced..

Hijiki seaweed and carrots are classic combination in Japanese cooking. This marriage of earth and sea is salty, sweet, pleasantly crunchy, and highly nutritious. Here's our version of this side dish, using some of the kumquats we've been buying at the farmers' market, but lemon juice or rice vinegar works, too. The basic recipe can also be enhanced with other ingredients such as tofu. Beef slices with teriyaki sauce and onsen egg rice bowl.

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