Hijiki and Tuna Takikomi Gohan
Hijiki and Tuna Takikomi Gohan

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, hijiki and tuna takikomi gohan. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Hijiki and Tuna Takikomi Gohan is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Hijiki and Tuna Takikomi Gohan is something which I’ve loved my whole life. They’re nice and they look wonderful.

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

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

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