Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako ~ Happy Cooking - at the moment is being sought after by many civil around us, one of them is Buddy. they indeed have get used to to take advantage of internet on smartphone to looking for information to be used idea. Therefore Our give Information related Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is can my Buddy make it idea.
we able create Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako to take advantage of 7 ingredient 5 step. the following Your way for make it.
The ingredients and seasoningsu for cooking Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako
- You need to prepare 360 ml Non-glutinous rice or mochi rice.
- Please buddy prepare 2 grams Hijiki.
- capable need to provide too 4 tbsp Chirimen Jako.
- Please buddy prepare 4 Umeboshi.
- You need to prepare 1 tsp Salt.
- You need 1 tbsp Sake.
- Please buddy prepare 1 Roasted white sesame seeds.
The Instructions how 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.
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