Spinach, Pork, Hijiki Seaweed Rice Bowl
Originally I just used ground meat and glass noodles in this dish, but I gradually added more ingredients - spinach, then hijiki seaweed, then sesame seeds... so that my children could get a lot of nutrition in one dish. My kids love the flavor of this dish so much that they gobble it up even with a little extra spinach added.
Cut the glass noodles in short pieces if you're using this as a rice bowl topping or side dish, and in long pieces if you're serving this as a standalone dish. Top with a poached egg for an even more nutrient-dense (and creamy) meal!
If you like spicy food, try drizzling in some ra-yu (spicy hot sesame oil) on this - it's really good! For 4 servings. Recipe by Yumisuna77
Spinach, Pork, Hijiki Seaweed Rice Bowl
Originally I just used ground meat and glass noodles in this dish, but I gradually added more ingredients - spinach, then hijiki seaweed, then sesame seeds... so that my children could get a lot of nutrition in one dish. My kids love the flavor of this dish so much that they gobble it up even with a little extra spinach added.
Cut the glass noodles in short pieces if you're using this as a rice bowl topping or side dish, and in long pieces if you're serving this as a standalone dish. Top with a poached egg for an even more nutrient-dense (and creamy) meal!
If you like spicy food, try drizzling in some ra-yu (spicy hot sesame oil) on this - it's really good! For 4 servings. Recipe by Yumisuna77
Cooking Instructions
- 1
Rehydrate the harusame glass noodles following the package instructions (by boiling briefly or soaking in boiling water), drain and cut into 3 cm long pieces. (I do this in a colander or sieve with kitchen scissors.)
- 2
Prepare the main ingredients. Cut the spinach into 3 cm long pieces. Rehydrate the hijiki seaweed by soaking in water until soft, then drain.
- 3
Heat some sesame oil in a frying pan, then add the grated ginger and garlic. When it starts to smell good, add the ground pork.
- 4
Stir fry while breaking up the pork until it's crumbly.
- 5
When the ground pork has changed color and is just about cooked through, add the spinach and stir-fry until it's limp and reduced in volume.
- 6
Add the drained hijiki seaweed and harusame noodles, and mix everything together well while stir frying. Add the ingredients marked ★, mix so that everything is distributed evenly and continue cooking.
- 7
Adjust the seasoning with pepper and turn off the heat. Add the sesame seeds and stir in, and it's done.
- 8
I doubled the recipe in the photo above.
- 9
When you are serving this as a side dish, it will be more substantial if you use coarsely chopped pork instead of ground pork.
- 10
Please see the related recipe "Cabbage x Pork x Chinese chives: Gyoza dumpling-like Don Rice Bowl".
- 11
Mako-san added some carrots to the recipe. It looks colorful, nutritious, and well-balanced.
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