Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Comments Off on Shirasu and Chirimen Jako (Baby Sardine). Baby sardines are called Shirasu (しらす). Rich in calcium and protein, shirasu are commonly enjoyed in Japan and eaten by themselves, used as a topping on Chilled Tofu (Hiyayakko), and Tamago Tofu, mix with rice or rice. I added chirimen jako to our family favorite hijiki umeboshi okowa.
Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular 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 can achieve that.
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The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
- Get 360 ml Non-glutinous rice or mochi rice
- Get 2 grams Hijiki
- Get 4 tbsp Chirimen Jako
- Take 4 Umeboshi
- Make ready 1 tsp Salt
- Make ready 1 tbsp Sake
- Make ready 1 Roasted white sesame seeds
This sticky rice recipe uses the steaming technique, which yields sticky rice with separated grains. A few years ago, she started steaming the sticky rice in a wok and has stuck to the steaming method ever since. She told me that sticky rice prepared in a rice cooker tends to be too. Rice balls (umeboshi, hijiki, edamame, chirimen-jako) Tamagoyaki Potato salad Marinated carrot Lotus-root kinpira Shiitake tsukudani Sauted okura.
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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
She told me that sticky rice prepared in a rice cooker tends to be too. Rice balls (umeboshi, hijiki, edamame, chirimen-jako) Tamagoyaki Potato salad Marinated carrot Lotus-root kinpira Shiitake tsukudani Sauted okura. Pounding it is another story because that requires a kine and usu (wooden stick and bowl) used to pound it. Who even has one of those? My parents have a mochitsukiki (mochi maker) which is.
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