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Hijiki and Tuna Takikomi Gohan
Hijiki and Tuna Takikomi Gohan

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We hope you got insight from reading it, now let’s go back to hijiki and tuna takikomi gohan recipe. You can have hijiki and tuna takikomi gohan using 11 ingredients and 4 steps. Here is how you achieve it.

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

You basically just combine ingredients in your rice cooker, flip it on and let it all cook together. A sort of Japanese equivalent of a casserole, if you will. It's typically fish, chicken and vegetables that are added to the. Takikomi Gohan is a wonderful and comforting Japanese mixed rice recipe made with seasonal ingredients. Takikomi Gohan A rice dish seasoned with dashi and soy sauce cooked in Claypot.

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