Hijiki Rice Food

HIJIKI GOHAN

Steps:

• Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.
• Cook rice in a rice cooker. *4
• While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5
• Place all seasoning ingredients in a small bowl and combine them all together.
• Heat sesame seed oil in a frying pan over medium heat and cook chicken mince.
• Add carrot and edamame and cook for a further few minutes.
• Add all combined seasoning over the chicken, carrot and hijiki.
• Cook until all the liquid evaporates.
• Immediately after the rice is cooked, place the cooked hijiki and chicken over the rice, and put the lid back on.
• Let all the ingredients steam together in the heat remaining in the rice for 10 minutes.
• Open the lid of the rice cooker and stir the hijiki and chicken into the rice.
• Add edamame and stir well.
• Serve in a rice bowl and garnish with sesame seeds and bean sprouts.

HIJIKI RICE

Steps:

• Soak the hijiki in cold water for about 5-10 min.Pour into a sieve and wash under running water.Drain.
• Put the rice in a large bowl and wash well with cold water.Change the water until it becomes clear.Tip the rice into sieve.
• Put the rice in a rice cooker add 2 1/2cups water and leave 10min.
• Add the bouillon and hijiki cook it.

SPROUTED BROWN RICE BOWL WITH CARROT AND HIJIKI

Steps:

• Place the hijiki in a medium bowl, and cover with water. Soak 15 minutes, and drain. Place in a medium saucepan, and add just enough water to cover, along with 2 teaspoons of the soy sauce. Bring to a boil, reduce the heat and simmer 15 minutes. Drain.
• Combine the remaining soy sauce and mirin in a small bowl, and place within reach of your wok or pan. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates from the pan. Swirl in the peanut or canola oil by adding it to the sides of the pan and then tilting the pan side to side. Add the tofu and stir-fry until lightly colored, one to two minutes. Add the ginger, and stir-fry for no more than 10 seconds.
• Add the carrots, and stir-fry for one minute until they begin to soften. Add the hijiki, soy sauce and mirin. Continue to stir-fry for another two to three minutes until the carrots are crisp-tender. Stir in the sesame oil and rice, and toss together for a minute or two, pressing the rice into the sides of the wok before scooping and stirring. Transfer to a platter, sprinkle with sesame seeds and serve.

HIJIKI RICE SALAD

Steps:

• Soak the hijiki in cool water for 1 hour, then drain it.
• Bring the water and 1/2 teaspoons salt to a boil in a medium saucepan, add rice. Turn heat down to low, and cover pan. Simmer rice 20 minutes.
• Whle rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. Simmer it over mdium low heat for 15-20 minutes, or until hijiki is tender. Drain and rinse hijiki under cold water.
• Now toast the sesame seeds in a small dry skillet over medium heat, shaking the pan occasionally, until they brown lightly. Move the seeds to a plate to cool.
• Mix the scallions, snow peas, and carrot in a large bowl. In a smaller bowl, combine the ginger, vinegar, honey, and oil, whisking to mix.
• Add the warm cooked rice to the vegetables. Add the cool hijiki and the vinaigrette. Toss well, add the sesame seeds, the remaining 1/4 teaspoons salt and pepper, if using. Toss again.
• Serve the salad warm, or chill it for 1 hour first. It will keep in the fridge, covered, for up to 3 days. Enjoy!
• For Vegan option use a Vegan sugar or honey sub.