Hijiki Takikomi Gohan

Name: Hijiki Takikomi Gohan
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups Short Grain Rice *180ml cup; 2-3 tablespoons Dry Hijiki *about 10g; 1/2 Carrot; 1 Abura-age (Fried Thin Tofu); 150-200 g Chicken; Salt; 1 tablespoon Sake; 400 ml Dashi Stock (*OR Water 400ml and Instant Dashi Powder 1/2 teaspoon); 2 tablespoons Soy Sauce; 2 tablespoons Mirin

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Hijiki’ is a dark brownish coloured sea vegetable and it has been a part of the Japanese diet for centuries. Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. There is a health concern about the level of inorganic arsenic in Hijiki and some say it is toxic. I have learned that occasional Hijiki consumption is unlikely to cause health risks. Only eating more than 4.7g of Hijiki everyday continuously would be a problem. So you can try this dish without worrying about the toxicity!

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

2 cupsShort Grain Rice *180ml cup
2-3 tablespoonsDry Hijiki *about 10g
1/2Carrot
1Abura-age (Fried Thin Tofu)
150-200 gChicken
Salt
1 tablespoonSake
400 mlDashi Stock (*OR Water 400ml and Instant Dashi Powder 1/2 teaspoon)
2 tablespoonsSoy Sauce
2 tablespoonsMirin

Saved

Steps

1

Wash Short Grain Rice and drain.
2

Soak Dry Hijiki in cold water for 10 minutes, drain, rinse and drain again.
3

Cut Chicken into 2cm size and place in a bowl. Add Sake and a pinch of Salt and massage, set aside.
4

Cut Carrot in half lengthways and slice 3 to 4 mm thick. Anura-Age is also needs to be thinly sliced.
5

Make soup by mixing Dashi Stock, Soy Sauce and Mirin.
6

Place well-drained Rice in the rice cooker’s inner pot, place Carrot, Chichen, Abura-age and Hijiki over the Rice evenly. DO NOT MIX. Gently pour the soup over.
7

Plug the rice cooker in and press the Cook/Start button. When the rice is cooked and steamed, open the lid and toss the rice gently.