Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako

1. 1

   Rinse the sticky rice and drain in a sieve 30 minutes before cooking.

2. 2

   Rehydrate the hijiki in water (or hot water) and drain well.

3. 3

   Pit the umeboshis and mince them.

4. 4

   Put salt and sake in the rice cooker.

5. 5

   Fill with water up to the line matching the number of cups of rice, and mix.

6. 6

   Mix in the hijiki and chirimen jako lightly.

7. 7

   Then turn on the rice cooker.

8. 8

   When the rice is cooked, let it steam for about 5 minutes.

9. 9

   Add the minced umeboshi and mix well.

10. 10

    Serve in a bowl with the white sesame seeds sprinkled.

11. 11

    Garnish with shiso leaves if desired.

12. 12

    Shiso hijiki also adds a great flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.