Sprouted Brown Rice Bowl With Carrot and Hijiki

Name: Sprouted Brown Rice Bowl With Carrot and Hijiki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce (about 1/2 cup) dried hijiki; 1 tablespoon soy sauce, preferably tamari more to taste; 2 teaspoons mirin; 1 tablespoon peanut oil or canola oil; 1/2 pound firm tofu, cut in 1/2-by-1-inch dominoes; 1 tablespoon plus 1 teaspoon shredded or minced ginger; 1/2 pound (2 large) carrots, cut in 2- or 3-inch long julienne; Salt to taste optional; 1 1/2 tablespoons toasted sesame seeds; 3 cups cooked sprouted brown rice; 1 tablespoon dark sesame oil

Servings: persons

1/2 ounce (about 1/2 cup) dried hijiki
1 tablespoon soy sauce, preferably tamari more to taste
2 teaspoons mirin
1 tablespoon peanut oil or canola oil
1/2 pound firm tofu, cut in 1/2-by-1-inch dominoes
1 tablespoon plus 1 teaspoon shredded or minced ginger
1/2 pound (2 large) carrots, cut in 2- or 3-inch long julienne
Salt to taste optional
1 1/2 tablespoons toasted sesame seeds
3 cups cooked sprouted brown rice
1 tablespoon dark sesame oil

1
Place the hijiki in a medium bowl, and cover with water.
2
Soak 15 minutes, and drain.
3
Place in a medium saucepan, and add just enough water to cover, along with 2 teaspoons of the soy sauce.
4
Bring to a boil, reduce the heat and simmer 15 minutes.
5
Drain.
6
Combine the remaining soy sauce and mirin in a small bowl, and place within reach of your wok or pan.
7
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water quickly evaporates from the pan.
8
Swirl in the peanut or canola oil by adding it to the sides of the pan and then tilting the pan side to side.
9
Add the tofu and stir-fry until lightly colored, one to two minutes.
10
Add the ginger, and stir-fry for no more than 10 seconds.
11
Add the carrots, and stir-fry for one minute until they begin to soften.
12
Add the hijiki, soy sauce and mirin.
13
Continue to stir-fry for another two to three minutes until the carrots are crisp-tender.
14
Stir in the sesame oil and rice, and toss together for a minute or two, pressing the rice into the sides of the wok before scooping and stirring.
15
Transfer to a platter, sprinkle with sesame seeds and serve.

626

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 ounce (about 1/2 cup) dried hijiki, 1 tablespoon soy sauce, preferably tamari more to taste, 2 teaspoons mirin, 1 tablespoon peanut oil or canola oil, and more.

Yes, Sprouted Brown Rice Bowl With Carrot and Hijiki falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!