Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako
Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook steamed sticky rice with hijiki, umeboshi and chirimen jako using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
  1. Take 360 ml Non-glutinous rice or mochi rice
  2. Prepare 2 grams Hijiki
  3. Get 4 tbsp Chirimen Jako
  4. Take 4 Umeboshi
  5. Take 1 tsp Salt
  6. Take 1 tbsp Sake
  7. Make ready 1 Roasted white sesame seeds
Steps to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
  1. Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well.
  2. Pit the umeboshis and mince them.
  3. 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.
  4. 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.
  5. Shiso hijiki also adds a great flavor. - - https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed

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