Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something which I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have steamed sticky rice with hijiki, umeboshi and chirimen jako using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:

1. Take 360 ml Non-glutinous rice or mochi rice
2. Make ready 2 grams Hijiki
3. Take 4 tbsp Chirimen Jako
4. Get 4 Umeboshi
5. Prepare 1 tsp Salt
6. Prepare 1 tbsp Sake
7. Take 1 Roasted white sesame seeds

Instructions 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.
2. Pit the umeboshis and mince them.
3. 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.
4. 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.
5. Shiso hijiki also adds a great flavor. - - https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed

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