Hijiki and Tuna Takikomi Gohan
Hijiki and Tuna Takikomi Gohan

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hijiki and tuna takikomi gohan. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Hijiki and Tuna Takikomi Gohan is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Hijiki and Tuna Takikomi Gohan is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook hijiki and tuna takikomi gohan using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Hijiki and Tuna Takikomi Gohan:
  1. Make ready 2 cups Uncooked Rice (1 cup = 180 ml rice cup)
  2. Get 10 g Dried Hijiki
  3. Make ready 1/4 Carrot
  4. Take 1 Can light tuna
  5. Take 1/2 Pack Shimeji Mushroom
  6. Get 1 piece Abura-age (thin fried tofu)
  7. Get 1 Tbsp Soy sauce
  8. Make ready 1 Tbsp Sugar
  9. Get 1 Tbsp Sake
  10. Prepare 1 Mochi (rice cake)
  11. Get 1 tsp Katsuo-dashi powder
Steps to make Hijiki and Tuna Takikomi Gohan:
  1. Lightly rinse the rice. Fill the rice cooker bowl with water up to the 2 cup level mark and soak it for about 1 hour. Rehydrate the hijiki in water for about 30 minutes, then drain well.
  2. Cut the carrot, shimeji mushrooms, abura-age (I recommend rehydrating it in hot water and draining before using) into bite-sized pieces.
  3. Add the all ingredients and seasonings into the rice cooker, then place the mochi on the top (Mochi is not necessary, but it gives the rice a sticky texture!). Cook the rice on the usual setting.
  4. When it's done, leave to steam for 10 minutes without opening the rice cooker. Finally, mix the rice gently.

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