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Hijiki Rice

Loaded with colourful fibre, this easy-to-make Hijiki rice is perfect for those cravings for something light yet satisfying. 

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.
  • Serve on a plate and garnish with the mangetout. 


Print this recipe


• 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 
• ½ cup cooked and sliced mangetout

Yuki's Tip

  • You can use edamame for garnish.
  • Use Japanese cups to measure rice and water. *Japanese cups = 170g/ 180ml 
  • Slice carrots thinly about 2x15mm. 

Recipe created by Yuki Gomi in conjuction with Yakult 

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