Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have steamed sticky rice with hijiki, umeboshi and chirimen jako using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
- Take Non-glutinous rice or mochi rice
- Take Hijiki
- Get Chirimen Jako
- Make ready Umeboshi
- Take Salt
- Prepare Sake
- Prepare Roasted white sesame seeds
It is soft and sticky compared to other kinds of Asian rice. Rice is called a "main dish" in Japan since starch is emphasized more than other dishes such as meat. With this basic cooked rice, many variations of rice dish can be made using. Cook the sticky rice (AKA sweet rice).
Steps to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
- Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well.
- Pit the umeboshis and mince them.
- Put salt and sake in the rice cooker. Fill with water up to the line matching the number of cups of rice, and mix. Mix in the hijiki and chirimen jako lightly. Then turn on the rice cooker.
- When the rice is cooked, let it steam for about 5 minutes. Add the minced umeboshi and mix well. Serve in a bowl with the white sesame seeds sprinkled. Garnish with shiso leaves if desired.
- Shiso hijiki also adds a great flavor. - - https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed
We sometimes make it in our rice cooker, which has a sweet If you don't have a rice cooker, you can also use our method for soaking and steaming the sticky Mix well, using a scooping motion with your metal wok spatula to ensure the rice doesn't stick to the. Pounding it is another story because that requires a kine and usu (wooden stick and bowl) used to pound it. Who even has one of those? My parents have a mochitsukiki (mochi maker) which is. Vælg mellem et stort udvalg af lignende scener.
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