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

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to 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 cook that.

The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
  1. Make ready 360 ml Non-glutinous rice or mochi rice
  2. Prepare 2 grams Hijiki
  3. Prepare 4 tbsp Chirimen Jako
  4. Prepare 4 Umeboshi
  5. Prepare 1 tsp Salt
  6. Make ready 1 tbsp Sake
  7. Make ready 1 Roasted white sesame seeds
Instructions 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 is going to wrap it up for this special food steamed sticky rice with hijiki, umeboshi and chirimen jako recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!