Hijiki Rice Bowl Recipe

Ingredients with Measurements:
- 1 cup short-grain rice
- 2 cups water
- 1/4 cup dried hijiki seaweed
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1/2 onion, sliced
- 1 carrot, julienned
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup edamame
- Salt and pepper to taste
- Sesame seeds for garnish

Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and transfer to a rice cooker or pot with 2 cups of water. Cook according to manufacturer's instructions or bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes.

2. While the rice is cooking, soak the hijiki seaweed in a bowl of cold water for 10 minutes. Drain and rinse.

3. In a small bowl, whisk together the soy sauce, mirin, and sugar until the sugar dissolves.

4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and carrot and stir-fry for 2-3 minutes until slightly softened.

5. Add the shiitake mushrooms and hijiki seaweed and stir-fry for another 2-3 minutes.

6. Add the edamame and the soy sauce mixture and stir-fry for 1-2 minutes until heated through.

7. Season with salt and pepper to taste.

8. To assemble the rice bowl, divide the cooked rice among four bowls. Top with the hijiki and vegetable mixture. Sprinkle with sesame seeds.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4 servings

Nutritional information:
Calories: 305
Fat: 6g
Carbohydrates: 54g
Protein: 8g
Sodium: 360mg
Fiber: 4g

Substitutions for ingredients:
- Short-grain rice can be substituted with any other type of rice.
- Hijiki seaweed can be substituted with other types of seaweed or omitted.
- Soy sauce can be substituted with tamari or liquid aminos.
- Mirin can be substituted with sake or rice vinegar.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with any other type of oil.
- Onion, carrot, shiitake mushrooms, and edamame can be substituted with other vegetables or protein sources.

Variations:
- Add cooked chicken, beef, or tofu for extra protein.
- Add sliced avocado or cucumber for freshness.
- Top with a fried egg for extra richness.

Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and improve texture.
- Soak the hijiki seaweed before cooking to rehydrate and soften.
- Use a non-stick skillet or wok to prevent sticking.
- Adjust the seasoning to your taste.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the rice bowl in a shallow bowl or plate. Garnish with sesame seeds and sliced green onions.

Garnishes:
Sesame seeds, sliced green onions, sliced avocado, sliced cucumber.

Pairings:
Green tea, miso soup, pickled vegetables.

Suggested side dishes:
Tempura, gyoza, grilled fish.

Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir.
- If the vegetables are too crunchy, stir-fry for a few more minutes.

Food safety advice:
- Rinse all vegetables and cook thoroughly.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Hijiki seaweed is a popular ingredient in Japanese cuisine and is known for its high nutritional value.

Flavor profiles:
Savory, umami, slightly sweet.

Serving suggestions:
Serve hot as a main dish or cold as a salad.

Related Categories

Cooking Method: N/A

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Region: Japanese

Taste: Savory, Umami, Salty, Nutty, Earthy