Hijiki and Tuna Takikomi Gohan
Hijiki and Tuna Takikomi Gohan

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, hijiki and tuna takikomi gohan. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Hijiki and Tuna Takikomi Gohan is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Hijiki and Tuna Takikomi Gohan is something which I’ve loved my whole life.

To get started 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 can achieve that.

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

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