date: 2020-10-09T18:09:49.411Z image: https://img-global.cpcdn.com/recipes/4736274171691008/751x532cq70/steamed-sticky-rice-with-hijiki-umeboshi-and-chirimen-jako-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4736274171691008/751x532cq70/steamed-sticky-rice-with-hijiki-umeboshi-and-chirimen-jako-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4736274171691008/751x532cq70/steamed-sticky-rice-with-hijiki-umeboshi-and-chirimen-jako-recipe-main-photo.jpg author: Bertie Wilson ratingvalue: 4.7 reviewcount: 36714 recipeingredient: - "360 ml Nonglutinous rice or mochi rice" - "2 grams Hijiki" - "4 tbsp Chirimen Jako" - "4 Umeboshi" - "1 tsp Salt" - "1 tbsp Sake" - "1 Roasted white sesame seeds" recipeinstructions: - "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" categories: - Recipe tags: - steamed - sticky - rice katakunci: steamed sticky rice nutrition: 285 calories recipecuisine: American preptime: "PT38M" cooktime: "PT44M" recipeyield: "2" recipecategory: Dinner ---  Hey everyone, it is John, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most popular of recent trending foods on earth. It's easy, it's fast, it tastes yummy. It's appreciated by millions daily. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something that I have loved my whole life. They are nice and they look wonderful. To begin with this particular recipe, we must first prepare a few ingredients. You can cook steamed sticky rice with hijiki, umeboshi and chirimen jako using 7 ingredients and 5 steps. Here is how you can achieve that. ##### The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako: 1. Prepare 360 ml Non-glutinous rice or mochi rice 1. Make ready 2 grams Hijiki 1. Make ready 4 tbsp Chirimen Jako 1. Prepare 4 Umeboshi 1. Get 1 tsp Salt 1. Prepare 1 tbsp Sake 1. Prepare 1 Roasted white sesame seeds ##### Instructions to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako: 1. Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well. 1. Pit the umeboshis and mince them. 1. 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. 1. 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. 1. Shiso hijiki also adds a great flavor. - - https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed So that's going to wrap this up for this exceptional food steamed sticky rice with hijiki, umeboshi and chirimen jako recipe. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!