Hijiki Rice

Ingredients

• 10 g Hijiki Seaweed (Dried, soak in plenty of water then drain well)
• 50 g Carrot (Peel and dice into small uniform pieces)
• 3 pieces Shiitake Mushrooms (Stems removed, slice thinly)
• 300 g Japanese Short-Grain Rice (Rinse until water runs clear; 2 rice‑cooker cups)
• 36 g Soy Sauce (Low‑sodium optional)
• 36 g Mirin (Sweet rice wine)
• 2 g Dashi Powder (Instant dashi granules)
• 290 g Water (Add to the 2‑cup line of the rice cooker)

Instructions

1. Soak Hijiki Seaweed

   Place the 10 g dried hijiki in a small bowl, cover with plenty of water and let soak for about 30 minutes (or according to package directions). Drain well and give a quick rinse.

   Time: PT30M

2. Prepare Carrot and Shiitake

   Peel the carrot and dice it into small uniform pieces. Remove the stems from the shiitake mushrooms and slice them thinly.

   Time: PT10M

3. Rinse the Rice

   Put the 300 g of Japanese short‑grain rice in a fine mesh sieve and rinse under cold running water until the water runs clear. Drain well.

   Time: PT5M

4. Combine Rice, Seasonings, and Water

   Transfer the rinsed rice to the rice‑cooker inner pot. Add 36 g soy sauce, 36 g mirin, and 2 g dashi powder. Then add water up to the 2‑cup line (approximately 290 g). Stir briefly to distribute the seasonings.

   Time: PT5M

5. Add Hijiki and Vegetables

   Evenly spread the soaked hijiki, diced carrot, and sliced shiitake on top of the rice mixture. Do not stir; the toppings will steam together with the rice.

   Time: PT2M

6. Cook in Rice Cooker

   Close the rice‑cooker lid, select the regular white‑rice setting, and let it cook (about 30 minutes). When the cooker switches to ‘keep‑warm’, let the rice rest for an additional 10 minutes.

   Time: PT30M

7. Fluff and Serve

   Open the lid, gently fluff the rice with a rice paddle or wooden spoon, mixing the hijiki and vegetables through. Serve warm.

   Time: PT3M

Nutrition Facts

Calories

270

Protein

7 g

Carbohydrates

55 g

Fat

0.5 g

Fiber

3 g