Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. One of my favorites. For mine, 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 well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something that I’ve loved my whole life. They are fine and they look wonderful.
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To get started with this particular recipe, we must first prepare a few ingredients. You can have steamed sticky rice with hijiki, umeboshi and chirimen jako using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
- Get Non-glutinous rice or mochi rice
- Take Hijiki
- Prepare Chirimen Jako
- Prepare Umeboshi
- Make ready Salt
- Make ready Sake
- Take Roasted white sesame seeds
Cook the sticky rice (AKA sweet rice). We sometimes make it in our rice cooker, which has a sweet If you don't have a rice cooker, you can also use our method for soaking and steaming the sticky Mix well, using a scooping motion with your metal wok spatula to ensure the rice doesn't stick to the. Steamed rice is a staple food for almost any Japanese meal. It is soft and sticky compared to other kinds of Asian rice.
Instructions to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
- 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
Rice is called a "main dish" in Japan since starch is emphasized more than other dishes such as meat. With this basic cooked rice, many variations of rice dish can be made using. Pounding it is another story because that requires a kine and usu (wooden stick and bowl) used to pound it. Who even has one of those? My parents have a mochitsukiki (mochi maker) which is.
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