How to Prepare Award-winning Spinach, Pork, Hijiki Seaweed Rice Bowl

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spinach, pork, hijiki seaweed rice bowl. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Spinach, Pork, Hijiki Seaweed Rice Bowl is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Spinach, Pork, Hijiki Seaweed Rice Bowl is something which I’ve loved my entire life.

Great recipe for Spinach, Pork, Hijiki Seaweed Rice Bowl. Originally I just used ground meat and glass noodles in this dish, but I gradually added more ingredients - spinach, then hijiki seaweed, then sesame seeds. so that my children could get a lot of nutrition in one dish. Pork Noodle Bowl. soy sauce, Franks Red Hot Sauce, brown sugar, rice vinegar, vegetable oil, ground ginger, garlic, minced, ground pork Fo Fa. So I am trying some new, healthy recipes out.

To begin with this recipe, we must first prepare a few components. You can cook spinach, pork, hijiki seaweed rice bowl using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Spinach, Pork, Hijiki Seaweed Rice Bowl:

1. Make ready 1 dash Sesame oil
2. Get 1/2 tbsp ☆ Grated garlic
3. Get 1/2 tbsp ☆ Grated ginger
4. Make ready 200 grams Ground pork
5. Take 1 bunch Spinach
6. Take 15 grams Hijiki seaweed (dried)
7. Prepare 40 grams Cellophane noodles
8. Get 2 tsp ★ Chicken soup stock granules
9. Prepare 1 tbsp ★ Sake
10. Prepare 2 tbsp ★ Oyster sauce
11. Take 2 tbsp ★ Soy sauce
12. Take 1 Pepper
13. Get 1 Toasted white sesame seeds
14. Take 1 ※ Ra-yu
15. Take 4 ※ Onsen or poached eggs

I'm pretty sure this product was created simply by combining steamed rice with Japanese Hijiki Seaweed Salad (or Simmered Hijiki) (ひじきの煮物). The classic Hijiki Seaweed Salad is seasoned with mirin, sugar, soy sauce, sake, and sesame oil. Slow cooked pork steak, buckwheat, hijiki renkon, spinach sesame and pickles. Roasted baby potato, tofu garlic chilli oil, hijiki renkon, broccoli pepperoncino, cauliflower.

Steps to make Spinach, Pork, Hijiki Seaweed Rice Bowl:

1. Rehydrate the harusame glass noodles following the package instructions (by boiling briefly or soaking in boiling water), drain and cut into 3 cm long pieces. (I do this in a colander or sieve with kitchen scissors.)
2. Prepare the main ingredients. Cut the spinach into 3 cm long pieces. Rehydrate the hijiki seaweed by soaking in water until soft, then drain.
3. Heat some sesame oil in a frying pan, then add the grated ginger and garlic. When it starts to smell good, add the ground pork.
4. Stir fry while breaking up the pork until it's crumbly.
5. When the ground pork has changed color and is just about cooked through, add the spinach and stir-fry until it's limp and reduced in volume.
6. Add the drained hijiki seaweed and harusame noodles, and mix everything together well while stir frying. Add the ingredients marked ★, mix so that everything is distributed evenly and continue cooking.
7. Adjust the seasoning with pepper and turn off the heat. Add the sesame seeds and stir in, and it's done.
8. I doubled the recipe in the photo above.
9. When you are serving this as a side dish, it will be more substantial if you use coarsely chopped pork instead of ground pork.
10. Please see the related recipe "Cabbage x Pork x Chinese chives: Gyoza dumpling-like Don Rice Bowl".
11. Mako-san added some carrots to the recipe. It looks colorful, nutritious, and well-balanced.

Slow cooked pork steak, buckwheat, hijiki renkon, spinach sesame and pickles. Roasted baby potato, tofu garlic chilli oil, hijiki renkon, broccoli pepperoncino, cauliflower. Hijiki seaweed and carrots are classic combination in Japanese cooking. This marriage of earth and sea is salty, sweet, pleasantly crunchy, and highly nutritious. Here's our version of this side dish, using some of the kumquats we've been buying at the farmers' market, but lemon juice or rice vinegar works, too.

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