Hijiki and Tuna Takikomi Gohan

Name: Hijiki and Tuna Takikomi Gohan
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups Uncooked Rice (1 cup = 180 ml rice cup); 10 g Dried Hijiki; 1/4 Carrot; 1 Can light tuna; 1/2 Pack Shimeji Mushroom; 1 piece Abura-age (thin fried tofu); 1 Tbsp Soy sauce; 1 Tbsp Sugar; 1 Tbsp Sake; 1 Mochi (rice cake); 1 tsp Katsuo-dashi powder

Fushicche @cook_2448266

Japan

This is one of my favorite kinds of takikomi gohan, or rice steamed with other ingredients! It is a nutritious dish with hijiki and vegetables, so I especially love to make it for my kids! If you have a leftover mochi rice cake in the fridge, you can use it to make the dish more sticky and yummy! Of course, you can use uncooked mochi instead or you can leave it out.

Fushicche @cook_2448266

Saved

Ingredients

60 mins

2 servings

2 cupsUncooked Rice (1 cup = 180 ml rice cup)
10 gDried Hijiki
1/4Carrot
1 Canlight tuna
1/2 PackShimeji Mushroom
1 pieceAbura-age (thin fried tofu)
1 TbspSoy sauce
1 TbspSugar
1 TbspSake
1Mochi (rice cake)
1 tspKatsuo-dashi powder

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Steps

60 mins

1

Lightly rinse the rice. Fill the rice cooker bowl with water up to the 2 cup level mark and soak it for about 1 hour. Rehydrate the hijiki in water for about 30 minutes, then drain well.
2

Cut the carrot, shimeji mushrooms, abura-age (I recommend rehydrating it in hot water and draining before using) into bite-sized pieces.
3

Add the all ingredients and seasonings into the rice cooker, then place the mochi on the top (Mochi is not necessary, but it gives the rice a sticky texture!). Cook the rice on the usual setting.
4

When it's done, leave to steam for 10 minutes without opening the rice cooker. Finally, mix the rice gently.