Steamed Sticky Rice With Hijiki, Umeboshi And Chirimen Jako Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I added chirimen jako to our family favorite hijiki umeboshi okowa. It's ok to cook the rice with umeboshi but the rice becomes a bit tinted so cook the rice as you prefer. This recipe comes out tasty with either combination of hijiki and umeboshi or hijiki and chirimen jako. I also recommend you try salmon okowa. 1) It is still ok to rinse and keep sticky rice drained for about 15 minutes prior to cooking when you are short on time. 2) Adjust the amount of salt according to how salty umeboshi is. Start with a small amount of salt. Try the cooked rice and then add more salt if desired. 2 g of hijiki equals to about 1 tablespoon of dried one. Add hijiki as you like. Please use 4 umeboshi if small. Recipe by Yuuyuu0221 I added chirimen jako to our family favorite hijiki umeboshi okowa. It's ok to cook the rice with umeboshi but the rice becomes a bit tinted so cook the rice as you prefer. This recipe comes out tasty with either combination of hijiki and umeboshi or hijiki and chirimen jako. I also recommend you try salmon okowa. 1) It is still ok to rinse and keep sticky rice drained for about 15 minutes prior to cooking when you are short on time. 2) Adjust the amount of salt according to how salty umeboshi is. Start with a small amount of salt. Try the cooked rice and then add more salt if desired. 2 g of hijiki equals to about 1 tablespoon of dried one. Add hijiki as you like. Please use 4 umeboshi if small. Recipe by Yuuyuu0221 Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako Share its first Cooksnap! I added chirimen jako to our family favorite hijiki umeboshi okowa. It's ok to cook the rice with umeboshi but the rice becomes a bit tinted so cook the rice as you prefer. This recipe comes out tasty with either combination of hijiki and umeboshi or hijiki and chirimen jako. I also recommend you try salmon okowa. 1) It is still ok to rinse and keep sticky rice drained for about 15 minutes prior to cooking when you are short on time. 2) Adjust the amount of salt according to how salty umeboshi is. Start with a small amount of salt. Try the cooked rice and then add more salt if desired. 2 g of hijiki equals to about 1 tablespoon of dried one. Add hijiki as you like. Please use 4 umeboshi if small. Recipe by Yuuyuu0221 I added chirimen jako to our family favorite hijiki umeboshi okowa. It's ok to cook the rice with umeboshi but the rice becomes a bit tinted so cook the rice as you prefer. This recipe comes out tasty with either combination of hijiki and umeboshi or hijiki and chirimen jako. I also recommend you try salmon okowa. 1) It is still ok to rinse and keep sticky rice drained for about 15 minutes prior to cooking when you are short on time. 2) Adjust the amount of salt according to how salty umeboshi is. Start with a small amount of salt. Try the cooked rice and then add more salt if desired. 2 g of hijiki equals to about 1 tablespoon of dried one. Add hijiki as you like. Please use 4 umeboshi if small. Recipe by Yuuyuu0221 Ingredients 4 servings 360 ml Non-glutinous rice or mochi rice 2 grams Hijiki 4 tbsp Chirimen Jako 4 Umeboshi 1 tsp Salt 1 tbsp Sake 1 Roasted white sesame seeds 360 ml Non-glutinous rice or mochi rice 2 grams Hijiki 4 tbsp Chirimen Jako 4 Umeboshi 1 tsp Salt 1 tbsp Sake 1 Roasted white sesame seeds Cooking Instructions 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 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 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. 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. 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. 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 5 Linked Recipes Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 29, 2014 05:52 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Cherry Blossom Sticky Rice Cherry Blossom Sticky Rice Note that 1 pinch = a pinch using 3 fingers; a small amount = a pinch using 2 fingers. This is a seasonal steamed sticky rice. If you cook the rice with a bit more water than is indicated here and wrap the rice around a ball of sweetened red bean paste, you can make pretty and delicious domyojiko cherry blossom ohagi dumplings. See. When wrapping the cherry leaves around the rice balls, put the veiny side inside. The delicate aroma is the key, so just season the rice lightly. The saltiness of the cherry leaf is the key to whether the rice balls taste very salty or not so salty. De-salt the leaves to taste. Sweet (mochi) rice absorbs 80% of the water regular rice does. Recipe by La Land cookpad.japan Brown Rice with Hijiki Seaweed Brown Rice with Hijiki Seaweed Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients. (I prefer using white rice when I want to add a lot of ingredients. lol.) Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline cookpad.japan Japanese-Style Fried Rice with Chirimen Jako and Nozawana Japanese-Style Fried Rice with Chirimen Jako and Nozawana I wanted to create a light fried rice that I can make for my husband even when he returns home from work late at night. So, I came up with this Japanese-style fried rice. This is a dish you can make easily so it's perfect for lunch as well. By mixing in the egg and seasonings into the rice beforehand, the fried rice is seasoned evenly, and each grain of rice loosens up easily! It's important not to overcook the scrambled egg! It will continue cooking as you mix it in the rice. If the scrambled egg is overcooked, the egg will end up getting too hard. Recipe by Makumakumaku cookpad.japan For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls These rice balls use my recipe for shiso hijiki seaweed. I've been preparing them this way for a long time. They will also turn out delicious if you add chirimen jako dried baby sardines. Seefor Okowa Steamed Sticky Rice Mixed With Hijiki, Umeboshi and Chirimen Jako. Depending on your preference, use plenty of yukari when you make rice balls. Adjust the amount to taste. The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. Recipe by Yuuyuu0221 cookpad.japan Umeboshi Cooked in Rice For Bento Rice Balls Umeboshi Cooked in Rice For Bento Rice Balls My mom sometimes used to put umeboshi in rice, and made these rice balls to beat the summer heat. Add different ingredients for new variations. The saltiness differs among umeboshi, add salt to taste. Rice made in a pressure cooker becomes mochi-like when cooled. Adjust the chirimen jako amount to your liking. Add anything you like. Recipe by Ayatan cookpad.japan Shijimi Clam Rice Shijimi Clam Rice I received some shijimi clams as a gift, so I tried making this! You can get a nice soup stock from the clams using 1 liter of hot water. Try using it in various dishes. By seasoning the shijimi clams twice, they'll be packed with flavor. You can cook the rice with the usual amount of water. Recipe by Kinuchan cookpad.japan Cherry Blossom Sticky Rice Cherry Blossom Sticky Rice Note that 1 pinch = a pinch using 3 fingers; a small amount = a pinch using 2 fingers. This is a seasonal steamed sticky rice. If you cook the rice with a bit more water than is indicated here and wrap the rice around a ball of sweetened red bean paste, you can make pretty and delicious domyojiko cherry blossom ohagi dumplings. See. When wrapping the cherry leaves around the rice balls, put the veiny side inside. The delicate aroma is the key, so just season the rice lightly. The saltiness of the cherry leaf is the key to whether the rice balls taste very salty or not so salty. De-salt the leaves to taste. Sweet (mochi) rice absorbs 80% of the water regular rice does. Recipe by La Land cookpad.japan Cherry Blossom Sticky Rice Cherry Blossom Sticky Rice Note that 1 pinch = a pinch using 3 fingers; a small amount = a pinch using 2 fingers. This is a seasonal steamed sticky rice. If you cook the rice with a bit more water than is indicated here and wrap the rice around a ball of sweetened red bean paste, you can make pretty and delicious domyojiko cherry blossom ohagi dumplings. See. When wrapping the cherry leaves around the rice balls, put the veiny side inside. The delicate aroma is the key, so just season the rice lightly. The saltiness of the cherry leaf is the key to whether the rice balls taste very salty or not so salty. De-salt the leaves to taste. Sweet (mochi) rice absorbs 80% of the water regular rice does. Recipe by La Land cookpad.japan Brown Rice with Hijiki Seaweed Brown Rice with Hijiki Seaweed Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients. (I prefer using white rice when I want to add a lot of ingredients. lol.) Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline cookpad.japan Brown Rice with Hijiki Seaweed Brown Rice with Hijiki Seaweed Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients. (I prefer using white rice when I want to add a lot of ingredients. lol.) Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline cookpad.japan Japanese-Style Fried Rice with Chirimen Jako and Nozawana Japanese-Style Fried Rice with Chirimen Jako and Nozawana I wanted to create a light fried rice that I can make for my husband even when he returns home from work late at night. So, I came up with this Japanese-style fried rice. This is a dish you can make easily so it's perfect for lunch as well. By mixing in the egg and seasonings into the rice beforehand, the fried rice is seasoned evenly, and each grain of rice loosens up easily! It's important not to overcook the scrambled egg! It will continue cooking as you mix it in the rice. If the scrambled egg is overcooked, the egg will end up getting too hard. Recipe by Makumakumaku cookpad.japan Japanese-Style Fried Rice with Chirimen Jako and Nozawana Japanese-Style Fried Rice with Chirimen Jako and Nozawana I wanted to create a light fried rice that I can make for my husband even when he returns home from work late at night. So, I came up with this Japanese-style fried rice. This is a dish you can make easily so it's perfect for lunch as well. By mixing in the egg and seasonings into the rice beforehand, the fried rice is seasoned evenly, and each grain of rice loosens up easily! It's important not to overcook the scrambled egg! It will continue cooking as you mix it in the rice. If the scrambled egg is overcooked, the egg will end up getting too hard. Recipe by Makumakumaku cookpad.japan For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls These rice balls use my recipe for shiso hijiki seaweed. I've been preparing them this way for a long time. They will also turn out delicious if you add chirimen jako dried baby sardines. Seefor Okowa Steamed Sticky Rice Mixed With Hijiki, Umeboshi and Chirimen Jako. Depending on your preference, use plenty of yukari when you make rice balls. Adjust the amount to taste. The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. Recipe by Yuuyuu0221 cookpad.japan For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls For Bentos Shiso Hijiki Seaweed Onigiri Rice Balls These rice balls use my recipe for shiso hijiki seaweed. I've been preparing them this way for a long time. They will also turn out delicious if you add chirimen jako dried baby sardines. Seefor Okowa Steamed Sticky Rice Mixed With Hijiki, Umeboshi and Chirimen Jako. Depending on your preference, use plenty of yukari when you make rice balls. Adjust the amount to taste. The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. Recipe by Yuuyuu0221 cookpad.japan Umeboshi Cooked in Rice For Bento Rice Balls Umeboshi Cooked in Rice For Bento Rice Balls My mom sometimes used to put umeboshi in rice, and made these rice balls to beat the summer heat. Add different ingredients for new variations. The saltiness differs among umeboshi, add salt to taste. Rice made in a pressure cooker becomes mochi-like when cooled. Adjust the chirimen jako amount to your liking. Add anything you like. Recipe by Ayatan cookpad.japan Umeboshi Cooked in Rice For Bento Rice Balls Umeboshi Cooked in Rice For Bento Rice Balls My mom sometimes used to put umeboshi in rice, and made these rice balls to beat the summer heat. Add different ingredients for new variations. The saltiness differs among umeboshi, add salt to taste. Rice made in a pressure cooker becomes mochi-like when cooled. Adjust the chirimen jako amount to your liking. Add anything you like. Recipe by Ayatan cookpad.japan Shijimi Clam Rice Shijimi Clam Rice I received some shijimi clams as a gift, so I tried making this! You can get a nice soup stock from the clams using 1 liter of hot water. Try using it in various dishes. By seasoning the shijimi clams twice, they'll be packed with flavor. You can cook the rice with the usual amount of water. Recipe by Kinuchan cookpad.japan Shijimi Clam Rice Shijimi Clam Rice I received some shijimi clams as a gift, so I tried making this! You can get a nice soup stock from the clams using 1 liter of hot water. Try using it in various dishes. By seasoning the shijimi clams twice, they'll be packed with flavor. You can cook the rice with the usual amount of water. Recipe by Kinuchan cookpad.japan More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls John Wayne casserole Deliciously Easy Cheesecake Squares! Coconut Custard LuBella's Pizza Dough Azie's Picadillo John Wayne casserole Deliciously Easy Cheesecake Squares! 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