These rice balls use my recipe for shiso hijiki seaweed. I've been preparing them this way for a long time. They will also turn out delicious if you add chirimen jako dried baby sardines. Seefor Okowa Steamed Sticky Rice Mixed With Hijiki, Umeboshi and Chirimen Jako.Depending on your preference, use plenty of yukari when you make rice balls. Adjust the amount to taste. The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. Recipe by Yuuyuu0221

Brown rice and hijiki seaweed are key ingredients in macrobiotics. I think (and it may be just my own perspective) brown rice tastes the best when it is cooked with just a few ingredients.(I prefer using white rice when I want to add a lot of ingredients. lol.)Please refer to how to cook delicious brown rice for detailed directions when you cook the brown rice. You do not need to rehydrate the hijiki seaweed. Just rinse it lightly with water. I recommend using soy sauce and salt with no preservatives (100% natural ingredients, prepared to suit a macrobiotic diet). Recipe by Yukiline

I made an arrangement to Potato and Konnyaku Stewed in Gochujang (Korean hot pepper paste). ( Recipe ID : 877095 ) I wanted to eat hijiki seaweed a little bit differently because I always eat it with a sweet and salty taste, so I made it spicy.Make sure to keep an eye on the pot as it simmered in Step 4 so that it doesn't burn.You can use satsuma-age deep fried fishcake or chikuwa fishpaste sticks instead of the deep fried tofu. For 2 to 3 servings. Recipe by annnnn

I adapted the traditional simmered hijiki dish I learned from my mother, and made it easier to remember. I wanted to use ingredients which I had on hand, so I used chikuwa instead of aburaage. It looked cute and was pretty tasty.The ingredients ratio is easy to remember!Using chikuwa instead of aburaage eliminates the need to degrease the aburaage and makes the recipe a bit healthier (of course, it's alright to use aburaage as well. In that case, pour boiling water over it to degrease.)(Recipe by Kagocha-)

Another one for Bo, my son. He wanted know how to make this Japanese staple side dish. Could be made as vegan if fried fish cake (satsumaage) is skipped or fried tofu is used instead. All vegetable is optional but add nice variation of texture.

The filling of a sandwich I had at a café was a ginger flavored hijiki seaweed and soy bean stir fry. I loved it so much that I adapted the recipe to my preference.This is lightly seasoned to highlight the sweetness of the soy beans. Adjust to taste. Recipe by Raby

These are hybrid hamburger steaks. The truth is, I just wanted to use up some hijiki seaweed...You can use more hijiki seaweed than listed, if you like. It's fine to modify the amount of hijiki according to your family preference. For 3 people. Recipe by Maetomo

I attempted to recreate the flavor of my mother's hijiki soybean simmer. Instead of vegetable oil, I used sesame oil for stir frying for a touch.You can use pre-boiled soybeans, but note that the beans will slightly crumble. I used fresh shiitake but dried shiitake adds more flavor to the dish. Substitute the soaking liquid from the shiitake mushrooms for part of the water for a boost of umami. Try lotus root or konnyaku if you're looking for more vegetables to add in. You can also freeze the leftovers, by separating into individual servings. Recipe by Mu-noshippo.

Looking for a traditional Japanese cuisine?Hijiki is a healthy and nutritious seaweed I use almost every week.I usually make a pot full of this simmered hijiki and store in the fridge for a couple of days.

These are the notes I took when I cooked this deliciously.Cooking the hijiki and the vegetables on low heat draws out the moisture, so cook on high heat. Recipe by Tsuiterusatochan

I came up with a healthy recipe, which contains a lot of nutritients and that's especially good for women.Lightly flavouring the hijiki seaweed is key.It helps the hijiki seaweed absorb the ponzu better.You can substitute mizuna with lettuce, and it's still delicious. Recipe by Poron526

Rice toppings made with shiso and hijiki are delicious, which means that simmering those ingredients together must also make a flavorful treat!-The aburaage soaks up the flavor quickly, and it also falls apart easily, so add it at the end.-Adjust the cooking time by checking the tenderness of the carrot.-Add the yukari at the end. If you add it at the beginning, the wonderful smell will disappear.If you prefer a mild shiso flavor, add it at the beginning. Recipe by Kojima ponsuke