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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
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