Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables

Name: Hijiki Brown Rice Macrobiotic-Style with Plenty of Vegetables
Cuisine: American
Ingredients: 3 rice bowls' worth Brown rice; 10 grams Hijiki seaweed sprouts (dried); 1 Carrot; 1/2 Burdock root; 5 Shiitake mushrooms (fresh or dried); 2 tbsp ●Sake; 2 tbsp ●Soy sauce; 1/2 tsp ●Salt

cookpad.japan @cookpad_jp

I wanted to make macrobiotic style hikiji brown rice. I came up with ingredient amounts for a flavor that wasn't too strong and brought out their natural taste. Feel free to adjust the amounts to your liking.

If you prefer, add chicken or canned tuna, with boiled soy beans and abura-age. Feel free to adjust the amount and type of ingredients. I made this thinking about a dish for a healthy diet (not too much salt) with a relatively mild flavor. For 3 brown rice bowls' worth. Recipe by Ichigo ichigo

cookpad.japan @cookpad_jp

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Ingredients

3rice bowls' worth Brown rice
10 gramsHijiki seaweed sprouts (dried)
1Carrot
1/2Burdock root
5Shiitake mushrooms (fresh or dried)
2 tbsp●Sake
2 tbsp●Soy sauce
1/2 tsp●Salt

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Steps

1

Wash the brown rice and submerge in enough water to cover the listed amount.
2

I used dried hijiki that doesn't need to be rehydrated. The listed amount is just an estimate. Use as much as you like.
3

Cut the carrot, burdock root, and shiitake mushrooms into bite-sized pieces.
4

Add all of the ingredients to Step 1 and start the rice cooker.
5

Here is a version using white rice instead of brown. It's very delicious and there's no need to change the ingredient amounts.