hijiki seaweed

Hijiki Gohan is a delicious rice dish that has been a part of the Japanese diet for many centuries. It is packed with dietary fibre, iron and calcium.

Hijiki Gohan

rice (*1)

dry hijiki (*2)

edamame (*3)

g chicken mince (ground chicken)

carrot (*or 40 grams)

tbsp sesame seed oil

sesame seeds

bean sprouts

soy sauce

tsp salt

sake

mirin

tsp sugar

Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.&nbsp;

Cook rice in a rice cooker.&nbsp; *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.&nbsp;

Heat sesame seed oil in a frying pan over medium heat and cook chicken mince.&nbsp;

Add carrot and edamame and cook for a further few minutes.&nbsp;

Add all combined seasoning over the chicken, carrot and hijiki.&nbsp;

Cook until all the liquid evaporates.&nbsp;

Immediately after the rice is cooked, place the cooked hijiki and chicken over the rice, and put the lid back on.&nbsp;&nbsp;

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.&nbsp;

Add edamame and stir well.

Serve in a rice bowl and garnish with sesame seeds and bean sprouts.

Hijiki Rice is a colorful Japanese mixed rice (takikomi gohan) cooked in seasoned dashi with seaweed, carrots, and aburaage fried tofu. Part of a balanced Japanese diet for centuries, hijiki is a savory sea vegetable that&#039;s rich in minerals and dietary fiber. Enjoy this classic recipe that&#039;s also vegan friendly.

Hijiki Rice (Takikomi Gohan)

rice rice

Tbsp dried hijiki seaweed

aburaage (deep-fried tofu

carrot ((2.5 oz, 70 g))

water

kombu

mushrooms

Tbsp usukuchi (light-colored) soy sauce ((or regular soy sauce))

Tbsp sake

½ tsp kosher salt (Diamond Crystal; use half for table salt)

Gather all the ingredients. Please note that this dashi requires a minimum steeping time of 30 minutes. Ideally, we let the dashi steep for 2-3 hours in the summertime and 4-5 hours in the wintertime.

Put the kombu, dried shiitake mushrooms, and measured water in a measuring cup. Let it steep on the counter for at least 30 minutes to extract the kombu’s flavor naturally. Tip: Most Japanese recipes recommend gently cleaning the kombu with a damp cloth. However, the kombu is pretty clean these days. Just make sure to dust off and remove mold spots, if any. Do not wash or wipe off the white powdery substance, as it has lots of umami. For the dried shiitake mushrooms, check if there is any dust or dirt trapped in the gills under the caps. If there is, use a pastry brush to clean it off. Do not wash it under water.

After steeping, it&#39;s now ready to use as cold brew Vegan Dashi.

Remove the hydrated kombu and shiitake from the measuring cup. See my suggestions at the end of the recipe for how to repurpose the spent kombu and shiitake. Then, add enough water to make 1⅓ cups (320 ml) dashi for 4 servings. Tip: The Japanese short-grain rice-to-water ratio is 1 to 1.1 (or 1.2). In this recipe, the dashi and seasonings together are considered the &quot;water&quot; unit.

To Make the Dashi

Rehydrate the hijiki seaweed in plenty of water to cover for 10 minutes. If you use nagahijiki, rehydrate for 20-30 minutes.

After 10 minutes, drain in a fine-mesh strainer and rinse under running water. Set aside.

To Hydrate the Hijiki Seaweed

Put the rice in a large bowl and add just enough cold tap water to submerge the grains. Discard the water immediately (so the rice doesn&#39;t absorb the cloudy water). Next, use your fingers to gently wash the wet grains in a circular motion for 15-20 seconds. Add water to rinse and immediately pour off the cloudy water. Repeat this &quot;wash and rinse&quot; process a couple more times until the water is clear. Drain the rice in a fine-mesh sieve and shake off the excess water. Set aside while you prepare the other ingredients.

To Wash the Rice

Cut the aburaage in half lengthwise, then slice crosswise into thin strips (¼ inch, 6 mm).

Cut the carrot into thin slabs (⅛ inch, 3 mm) lengthwise. Then, cut the slabs into thin julienned strips; if they are too long, cut the strips in half.

To Cut the Ingredients

To your rice cooker pot (or donabe or heavy-bottomed pot), add the well-drained rice, soy sauce, mirin, sake, and salt.

Add the dashi. Then, mix the rice and seasonings well. Gently shake the pot and use your fingers to level the rice so that it&#39;s evenly distributed and submerged in the water.

Now, squeeze the hijiki seaweed one more time to drain the extra moisture. Then, sprinkle it on top of the rice in the pot. Do not mix with the rice! Next, scatter the carrot and aburaage on top. Again, do not mix with the rice. Tip: The rice will not cook evenly if mixed with the ingredients.

Use chopsticks to gently distribute ONLY the ingredients across the top of the rice so their flavors will release evenly. Close the lid.For an electric rice cooker, choose the Mixed Rice menu, if available; otherwise, use the general setting. Then, start cooking.For a donabe or heavy-bottomed pot, cook on medium-high heat for about 13-15 minutes.After cooking, let the rice steam for 10-15 minutes. Do not open the lid during this time. This resting period is crucial for the rice to steam properly. 

To Cook the Rice

Gently mix the ingredients into the rice using a slicing motion to avoid mashing the rice grains.

Serve the Hijiki Rice in individual rice bowls and enjoy!

To Serve

You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.

To Store

Save the spent kombu in an airtight container and store it in the refrigerator for up to a week or in the freezer for up to a month.

With the spent kombu, you can make Simmered Kombu (Kombu Tsukudani).

You can also use it in Homemade Furikake (Rice Seasoning).

For the spent shiitake mushrooms, cut off the tough stems with a knife and discard them. You can use these rehydrated mushrooms as if you are using fresh shiitake mushrooms.

To Use the Spent Kombu and Shiitake

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Top 2 hijiki seaweed recipes from across the web

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Hijiki Gohan

Hijiki Rice (Takikomi Gohan)

The most viewed hijiki seaweed recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine