Japanese Recipes

Hijiki Rice

Loaded with colourful fibre, this easy-to-make Hijiki rice is light but full of flavour.

Ingredients

  • 2 cups Japanese rice
  • 2 cups water
  • 15g dried hijiki
  • 1 medium carrot
  • 4 dried shitake mushrooms
  • 100ml shitake mushroom dashi (stock)
  • 2 tbs soy sauce
  • 1 tbs mirin
  • 1tbs sake
  • 1 tbs brown sugar
  • 1 tbs vegetable oil

Garnish

  • ½ cup cooked and sliced mangetout

Method - Serves 4

  • To prepare the rice, wash thoroughly in a sieve for 2-4 minutes.
  • Constantly turn the rice over until the water turns clear.
  • Drain the rice and transfer it into a pan with 2 cups of water.
  • Leave it stand for 30 minutes in cold water.
  • Bring to the boil for 1 minute, then reduce the heat and cover. Simmer for 8-9 minutes.
  • Turn the heat off and let it stand to cool for 15-20 minutes.
  • For shitake mushroom stock, soak the dried shitake mushrooms in cold water for a few hours.
  • Squeeze the mushrooms to drain and reserve the liquid. This makes the mushroom ‘dashi’ (stock).
  • Keep the mushrooms.
  • Bring water with 1tbs of salt to the boil.
  • Add mangetout and blanch for 2-3 minutes.
  • Drain and place in a cold bowl of water.
  • Drain well and slice the mangetout thinly into diagonal cuts. Use for garnish.
  • Soak the dried hijiki into cold water for 15-20 minutes.
  • Rinse and drain.
  • Slice the peeled carrots very thinly.
  • Sauté the hijiki, shitake mushrooms and carrots in oil.
  • Add the mushroom dashi (stock), sake, brown sugar, mirin, and soy sauce and simmer for 10 minutes.
  • Combine the rice together with the braised hijiki mix.

Plating and Serving

  • Serve on a plate and garnish with the mangetout.

Yuki’s Tips