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.
• 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
- 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