Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables. Great recipe for Full of Fiber Burdock Root & Hijiki Fried Brown Rice. Our family often eats brown rice. I composed a recipe that gives you plenty of nutrients, is filling, and where you can taste the brown rice, all in one plate.
E den Hiziki is especially delicious when cooked with naturally sweet vegetables such as onions, carrots, and sweet corn. It combines well with tofu and tempeh. Hiziki has a stronger taste than many sea vegetables, but is deliciously sweet and extremely nourishing. You can have Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables
- You need 3 of rice bowls' worth Brown rice.
- Prepare 10 grams of Hijiki seaweed sprouts (dried).
- It’s 1 of Carrot.
- Prepare 1/2 of Burdock root.
- Prepare 5 of Shiitake mushrooms (fresh or dried).
- It’s 2 tbsp of ●Sake.
- You need 2 tbsp of ●Soy sauce.
- Prepare 1/2 tsp of ●Salt.
E den Hiziki is especially delicious when cooked with naturally sweet vegetables such as onions, carrots, and sweet corn. It combines well with tofu and tempeh. Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. There is also a very similar dish called Maze Gohan (混ぜご飯).
Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables step by step
- Wash the brown rice and submerge in enough water to cover the listed amount..
- I used dried hijiki that doesn't need to be rehydrated. The listed amount is just an estimate. Use as much as you like..
- Cut the carrot, burdock root, and shiitake mushrooms into bite-sized pieces..
- Add all of the ingredients to Step 1 and start the rice cooker..
- Here is a version using white rice instead of brown. It's very delicious and there's no need to change the ingredient amounts..
Unlike Takikomi Gohan where uncooked rice and other ingredients are cooked in the same pot, Maze. In addition, flour-based products like pasta and bread can be eaten occasionally as part of a macrobiotic diet. It is to reduce the raw "seaweed" taste of hijiki while adding a rich note to the dish. Any green vegetable, including leafy greens and beans, works fine. Root vegetables such as carrots, gobo burdock root and renkon lotus root are also a nice addition.
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