Easiest Way to Prepare Super Quick Homemade Hijiki and Tuna Takikomi Gohan

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hijiki and tuna takikomi gohan. One of my favorites food recipes. For mine, 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 current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Hijiki and Tuna Takikomi Gohan is something which I’ve loved my whole life.

Hijiki and Tuna Takikomi Gohan This is one of my favorite kinds of takikomi gohan, or rice steamed with other ingredients! 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 yummy! Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium.

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

The ingredients needed to make Hijiki and Tuna Takikomi Gohan:

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

Because we are making a vegan option, I left out the meat. Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. There is a health concern about the level of inorganic arsenic in Hijiki and some say it is toxic. I have learned that occasional Hijiki consumption is unlikely to cause health risks.

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.

There is a health concern about the level of inorganic arsenic in Hijiki and some say it is toxic. I have learned that occasional Hijiki consumption is unlikely to cause health risks. Takikomi Gohan is flavored steamed rice. You just cut ingredients and cook in a. Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium.

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