Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. One of my favorites. This time, I am going to 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 recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook steamed sticky rice with hijiki, umeboshi and chirimen jako using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
- Take 360 ml Non-glutinous rice or mochi rice
- Make ready 2 grams Hijiki
- Make ready 4 tbsp Chirimen Jako
- Prepare 4 Umeboshi
- Make ready 1 tsp Salt
- Get 1 tbsp Sake
- Make ready 1 Roasted white sesame seeds
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
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