date: 2020-09-04T15:48:02.083Z image: https://img-global.cpcdn.com/recipes/4736274171691008/751x532cq70/steamed-sticky-rice-with-hijiki-umeboshi-and-chirimen-jako-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/4736274171691008/751x532cq70/steamed-sticky-rice-with-hijiki-umeboshi-and-chirimen-jako-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/4736274171691008/751x532cq70/steamed-sticky-rice-with-hijiki-umeboshi-and-chirimen-jako-recipe-main-photo.jpg author: Russell Day ratingvalue: 4.1 reviewcount: 19818 recipeingredient: - "360 ml Nonglutinous rice or mochi rice" - "2 grams Hijiki" - "4 tbsp Chirimen Jako" - "4 Umeboshi" - "1 tsp Salt" - "1 tbsp Sake" - "1 Roasted white sesame seeds" recipeinstructions: - "Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well." - "Pit the umeboshis and mince them." - "Put salt and sake in the rice cooker. Fill with water up to the line matching the number of cups of rice, and mix. Mix in the hijiki and chirimen jako lightly. Then turn on the rice cooker." - "When the rice is cooked, let it steam for about 5 minutes. Add the minced umeboshi and mix well. Serve in a bowl with the white sesame seeds sprinkled. Garnish with shiso leaves if desired." - "Shiso hijiki also adds a great flavor. https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed" categories: - Recipe tags: - steamed - sticky - rice katakunci: steamed sticky rice nutrition: 286 calories recipecuisine: American preptime: "PT31M" cooktime: "PT58M" recipeyield: "3" recipecategory: Lunch ---  Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most favored of current trending meals on earth. It's appreciated by millions every day. It is simple, it's fast, it tastes delicious. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something which I have loved my whole life. They're fine and they look wonderful. To begin with this particular recipe, we have to prepare a few ingredients. You can cook steamed sticky rice with hijiki, umeboshi and chirimen jako using 7 ingredients and 5 steps. Here is how you cook it. ##### The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako: 1. Get 360 ml Non-glutinous rice or mochi rice 1. Prepare 2 grams Hijiki 1. Get 4 tbsp Chirimen Jako 1. Make ready 4 Umeboshi 1. Take 1 tsp Salt 1. Prepare 1 tbsp Sake 1. Prepare 1 Roasted white sesame seeds ##### Steps to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako: 1. Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well. 1. Pit the umeboshis and mince them. 1. Put salt and sake in the rice cooker. Fill with water up to the line matching the number of cups of rice, and mix. Mix in the hijiki and chirimen jako lightly. Then turn on the rice cooker. 1. When the rice is cooked, let it steam for about 5 minutes. Add the minced umeboshi and mix well. Serve in a bowl with the white sesame seeds sprinkled. Garnish with shiso leaves if desired. 1. Shiso hijiki also adds a great flavor. - - https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed So that's going to wrap it up for this special food steamed sticky rice with hijiki, umeboshi and chirimen jako recipe. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!