• Shopping List
• Meal Planner

Hijiki Rice (Takikomi Gohan)

Ingredients

• ▢ 1½ cups uncooked Japanese short-grain white rice (1½ cups of uncooked rice are 2 rice cooker cups (10.6 oz, 300 g) and yield roughly 4 servings (3½ cups, 660 g) of cooked rice)
• ▢ 3 Tbsp dried hijiki seaweed (I used mehijiki (芽ひじき), the small, soft “buds“ of the hijiki plant; you can also use the long and chewy “stems” called nagahijiki (長ひじき), which are less commonly found in the US)
• ▢ 1 piece aburaage (deep-fried tofu pouch) (¾ oz, 20 g)
• ▢ ⅓ carrot (2.5 oz, 70 g)
• For the Dashi (vegan-friendly)
• ▢ 1⅓ cups water
• ▢ 1 piece kombu (dried kelp) (10 g; 4 x 4 inches, 10 x 10 cm per piece)
• ▢ 2 pieces dried shiitake mushrooms (3–5 g each)
• For the Seasonings
• ▢ 2 Tbsp usukuchi (light-colored) soy sauce (or regular soy sauce)
• ▢ 2 Tbsp mirin
• ▢ 1 Tbsp sake
• ▢ ½ tsp Diamond Crystal kosher salt

Get the App

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App