Recipe of Favorite Hijiki and Tuna Takikomi Gohan
Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Easiest Way to Make Ultimate Hijiki and Tuna Takikomi Gohan . It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Hijiki and Tuna Takikomi Gohan , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hijiki and Tuna Takikomi Gohan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hijiki and Tuna Takikomi Gohan is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Hijiki and Tuna Takikomi Gohan estimated approx 60 mins.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Hijiki and Tuna Takikomi Gohan using 11 ingredients and 4 steps. Here is how you cook that.
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.
Ingredients and spices that need to be Make ready to make Hijiki and Tuna Takikomi Gohan :
- 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
Instructions to make Hijiki and Tuna Takikomi Gohan
- 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.
- Cut the carrot, shimeji mushrooms, abura-age (I recommend rehydrating it in hot water and draining before using) into bite-sized pieces.
- 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.
- When it's done, leave to steam for 10 minutes without opening the rice cooker. Finally, mix the rice gently.
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So that is going to wrap it up with this special food Recipe of Any-night-of-the-week Hijiki and Tuna Takikomi Gohan . Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!