Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako.
You can have Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako
- It's 360 ml of Non-glutinous rice or mochi rice.
- It's 2 grams of Hijiki.
- It's 4 tbsp of Chirimen Jako.
- It's 4 of Umeboshi.
- It's 1 tsp of Salt.
- It's 1 tbsp of Sake.
- It's 1 of Roasted white sesame seeds.
Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako instructions
- Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well..
- Pit the umeboshis and mince them..
- 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..
- 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..
- Shiso hijiki also adds a great flavor. https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed.
