Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako
Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have 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
  2. Take 2 grams Hijiki
  3. Make ready 4 tbsp Chirimen Jako
  4. Prepare 4 Umeboshi
  5. Make ready 1 tsp Salt
  6. Get 1 tbsp Sake
  7. Make ready 1 Roasted white sesame seeds
Steps 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.
  2. Pit the umeboshis and mince them.
  3. 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.
  4. 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.
  5. Shiso hijiki also adds a great flavor. - - https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed

So that’s going to wrap it up with this exceptional food steamed sticky rice with hijiki, umeboshi and chirimen jako recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!