Hijiki Salted Rice Recipes

HIJIKI RICE

Steps:

• Soak the hijiki in cold water for about 5-10 min.Pour into a sieve and wash under running water.Drain.
• Put the rice in a large bowl and wash well with cold water.Change the water until it becomes clear.Tip the rice into sieve.
• Put the rice in a rice cooker add 2 1/2cups water and leave 10min.
• Add the bouillon and hijiki cook it.

HIJIKI GOHAN

Steps:

• Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.
• Cook rice in a rice cooker. *4
• While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5
• Place all seasoning ingredients in a small bowl and combine them all together.
• Heat sesame seed oil in a frying pan over medium heat and cook chicken mince.
• Add carrot and edamame and cook for a further few minutes.
• Add all combined seasoning over the chicken, carrot and hijiki.
• Cook until all the liquid evaporates.
• Immediately after the rice is cooked, place the cooked hijiki and chicken over the rice, and put the lid back on.
• Let all the ingredients steam together in the heat remaining in the rice for 10 minutes.
• Open the lid of the rice cooker and stir the hijiki and chicken into the rice.
• Add edamame and stir well.
• Serve in a rice bowl and garnish with sesame seeds and bean sprouts.

HIJIKI RICE SALAD

Steps:

• Soak the hijiki in cool water for 1 hour, then drain it.
• Bring the water and 1/2 teaspoons salt to a boil in a medium saucepan, add rice. Turn heat down to low, and cover pan. Simmer rice 20 minutes.
• Whle rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. Simmer it over mdium low heat for 15-20 minutes, or until hijiki is tender. Drain and rinse hijiki under cold water.
• Now toast the sesame seeds in a small dry skillet over medium heat, shaking the pan occasionally, until they brown lightly. Move the seeds to a plate to cool.
• Mix the scallions, snow peas, and carrot in a large bowl. In a smaller bowl, combine the ginger, vinegar, honey, and oil, whisking to mix.
• Add the warm cooked rice to the vegetables. Add the cool hijiki and the vinaigrette. Toss well, add the sesame seeds, the remaining 1/4 teaspoons salt and pepper, if using. Toss again.
• Serve the salad warm, or chill it for 1 hour first. It will keep in the fridge, covered, for up to 3 days. Enjoy!
• For Vegan option use a Vegan sugar or honey sub.