Hijiki Takikomi Gohan. Wash Short Grain Rice and drain. Add Sake and a pinch of Salt and massage, set aside. Hijiki Takikomigohan 'Hijiki' is a dark brownish coloured sea vegetable and it has been a part of the Japanese diet for centuries.
This Vegan Takikomi Gohan is a Japanese mixed rice dish seasoned with the traditional flavours of kombu dashi, soy sauce, mushrooms, vegetables and tofu. A quick rice cooker recipe thats perfect for a comforting weeknight meal. Takikomi Gohan is a Japanese rice dish which short-grain rice are cooked with vegetables, mushrooms, seafood or meat. You can cook Hijiki Takikomi Gohan using 10 ingredients and 7 steps. Here is how you cook it.
Ingredients of Hijiki Takikomi Gohan
- It’s 2 cups of Short Grain Rice *180ml cup.
- Prepare 2-3 tablespoons of Dry Hijiki *about 10g.
- Prepare 1/2 of Carrot.
- You need 1 of Abura-age (Fried Thin Tofu).
- It’s 150-200 g of Chicken.
- It’s of Salt.
- Prepare 1 tablespoon of Sake.
- You need 400 ml of Dashi Stock (*OR Water 400ml and Instant Dashi Powder 1/2 teaspoon).
- Prepare 2 tablespoons of Soy Sauce.
- It’s 2 tablespoons of Mirin.
Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. Takikomi Gohan is seasoned steamed rice with meat and vegetables. Takikomi Gohan is great freshly cooked for dinner but also wonderful cold in Bento. Takikomi Gohan (mixed rice) is one of those comfort foods that fills the kitchen with an earthy aroma.
Hijiki Takikomi Gohan instructions
- Wash Short Grain Rice and drain..
- Soak Dry Hijiki in cold water for 10 minutes, drain, rinse and drain again..
- Cut Chicken into 2cm size and place in a bowl. Add Sake and a pinch of Salt and massage, set aside..
- Cut Carrot in half lengthways and slice 3 to 4 mm thick. Anura-Age is also needs to be thinly sliced..
- Make soup by mixing Dashi Stock, Soy Sauce and Mirin..
- Place well-drained Rice in the rice cooker’s inner pot, place Carrot, Chichen, Abura-age and Hijiki over the Rice evenly. DO NOT MIX. Gently pour the soup over..
- Plug the rice cooker in and press the Cook/Start button. When the rice is cooked and steamed, open the lid and toss the rice gently..
I love cooking this in the winter and coming home to the flavors of shiitake mushrooms and hijiki. I also throw in mushrooms that happen to be in season for an extra layer of flavor. Matsutake mushrooms would do wonde Resembling dried tea leaves but lengthier, hijiki is a type of wild seaweed that grows on rocky coastlines around Japan, Korea, and China. It has a sweet, clean taste and mushroom-like quality. In Japan, we often enjoy it as Hijiki No Nimono (ひじきの煮物) which translates to 'simmered hijiki'.
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