Hijiki and Tuna Takikomi Gohan
Hijiki and Tuna Takikomi Gohan

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, hijiki and tuna takikomi gohan. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. Hijiki and Tuna Takikomi Gohan This is one of my favorite kinds of takikomi gohan, or rice steamed with other ingredients!

Hijiki and Tuna Takikomi Gohan is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Hijiki and Tuna Takikomi Gohan is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook hijiki and tuna takikomi gohan using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Hijiki and Tuna Takikomi Gohan:
  1. Prepare 2 cups Uncooked Rice (1 cup = 180 ml rice cup)
  2. Take 10 g Dried Hijiki
  3. Take 1/4 Carrot
  4. Take 1 Can light tuna
  5. Get 1/2 Pack Shimeji Mushroom
  6. Get 1 piece Abura-age (thin fried tofu)
  7. Make ready 1 Tbsp Soy sauce
  8. Take 1 Tbsp Sugar
  9. Make ready 1 Tbsp Sake
  10. Prepare 1 Mochi (rice cake)
  11. Take 1 tsp Katsuo-dashi powder

Easy, filling, and nutritious, all you need to do is prep the ingredients, throw them in the rice cooker, and press start! Jump to Recipe Takikomi Gohan is seasoned steamed rice with meat and vegetables. Takikomi Gohan is great freshly cooked for dinner but also wonderful cold in Bento. See more ideas about Rice dishes, Asian recipes and Japanese rice dishes.

Steps to make Hijiki and Tuna Takikomi Gohan:
  1. 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.
  2. Cut the carrot, shimeji mushrooms, abura-age (I recommend rehydrating it in hot water and draining before using) into bite-sized pieces.
  3. 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.
  4. When it's done, leave to steam for 10 minutes without opening the rice cooker. Finally, mix the rice gently.

The most common ingredients used in Takikomi Gohan are hijiki, aburaage, konnyaku, bamboo, gobo, lotus root, bamboo, carrots and some kind of protein. Because we are making a vegan option, I left out the meat. Enter takikomi-gohan: a flavored rice that can serve as a main course. Takikomi-gohan can be eaten hot or cold, and it's a popular lunch-box item. We don't make this kind of rice every day.. chestnuts, konnyaku jelly, tinned tuna, or hijiki seaweed.

So that is going to wrap this up with this special food hijiki and tuna takikomi gohan recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!