Hijiki Gohan – steamed rice with hijiki seaweed
Hijiki seaweed is rich in calcium, potassium, phosphorus and iron. If you feel a bit adventurous with cooking authentic Japanese food, you should try this. It is quite similar to Okinawan mixed steamed rice, jushii, but this one has a lighter taste has no meat in it.
(To serve 3 to 4)
• 1½ cup Japanese rice 360g
• ½ carrot
• 0.4 oz dried hijiki seaweed
• 2 tbs soy sauce
• 1 tsp mirin (sweet sake)
• 1 tbs sake
• Pinch of salt
• 1 Dashi pack
1. Wash the rice and leave it in the sieve for 30 minutes to an hour. Soak the dried hijiki for 30 minutes, drain the water and wash it three times with water. Shred the carrot.
2. Place the rice in a rice cooker or a saucepan. Add carrot, hijiki, soy sauce, mirin, sake and salt. And pour in 1½ cups of water.
3. Now turn on the rice cooker. If you are cooking with a hob, turn on the cooker at a medium heat. Once the rice starts boiling, simmer for 20 minutes and then turn off the cooker. Leave the saucepan for 15 minutes to sit.
Make Your Own Group Class
A cooking class is a perfect activity for family and friends! Why not make a day cooking delicious local food. Experience local culture through food.
Okinawa Soba group class / Let’s roll-sushi class from ¥5,000.
Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 862-1 Namihira, Yomitan village, Okinawa 904-0322 Closed on Sundays.