Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako. Comments Off on Shirasu and Chirimen Jako (Baby Sardine). Baby sardines are called Shirasu (しらす). Rich in calcium and protein, shirasu are commonly enjoyed in Japan and eaten by themselves, used as a topping on Chilled Tofu (Hiyayakko), and Tamago Tofu, mix with rice or rice.
It is soft and sticky compared to other kinds of Asian rice.
Rice is called a "main dish" in Japan since starch is emphasized more than other dishes such as meat.
With this basic cooked rice, many variations of rice dish can be made using. ··· Steamed Sticky Rice with Coconut Cream and Longan : Sweet Sticky Rice with Longan Aseptic steamed sticky rice with Coconut Cream and Longan processed by a retort pouch that can resist high temperature and can be impermeable to air and water during storage for long time without refrigeration.
Hello everybody, it's Brad, welcome to my recipe page. Today, we're going to prepare a special dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most favored of current trending foods on earth. It's easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They're nice and they look wonderful. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something that I've loved my entire life.
Comments Off on Shirasu and Chirimen Jako (Baby Sardine). Baby sardines are called Shirasu (しらす). Rich in calcium and protein, shirasu are commonly enjoyed in Japan and eaten by themselves, used as a topping on Chilled Tofu (Hiyayakko), and Tamago Tofu, mix with rice or rice.
To get started with this particular recipe, we have to prepare a few components. You can have steamed sticky rice with hijiki, umeboshi and chirimen jako using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
- {Make ready 360 ml of Non-glutinous rice or mochi rice.
- {Get 2 grams of Hijiki.
- {Get 4 tbsp of Chirimen Jako.
- {Get 4 of Umeboshi.
- {Make ready 1 tsp of Salt.
- {Get 1 tbsp of Sake.
- {Prepare 1 of Roasted white sesame seeds.
This sticky rice recipe uses the steaming technique, which yields sticky rice with separated grains. A few years ago, she started steaming the sticky rice in a wok and has stuck to the steaming method ever since. She told me that sticky rice prepared in a rice cooker tends to be too. Rice balls (umeboshi, hijiki, edamame, chirimen-jako) Tamagoyaki Potato salad Marinated carrot Lotus-root kinpira Shiitake tsukudani Sauted okura.
Instructions to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
- Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well..
- Pit the umeboshis and mince them..
- Put salt and sake in the rice cooker. Fill with water up to the line matching the number of cups of rice, and mix. Mix in the hijiki and chirimen jako lightly. Then turn on the rice cooker..
- When the rice is cooked, let it steam for about 5 minutes. Add the minced umeboshi and mix well. Serve in a bowl with the white sesame seeds sprinkled. Garnish with shiso leaves if desired..
- Shiso hijiki also adds a great flavor. https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed.
Pounding it is another story because that requires a kine and usu (wooden stick and bowl) used to pound it. Who even has one of those? My parents have a mochitsukiki (mochi maker) which is. Steamed rice is a staple food for almost any Japanese meal and is considered the primary source of food in Japan. The rice is meant to become a little sticky when cooked which makes it easier to collect with the finely pointed Japanese style of chopsticks.
So that's going to wrap this up for this exceptional food steamed sticky rice with hijiki, umeboshi and chirimen jako recipe. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
