English Peas and Hijiki Rice
Mame Hijiki Gohan
Our regular spring dish
Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)
- 1 tablespoon dry hijiki seaweed
- 2 rice-cups (360 ml) short grain rice, rinsed and drained
- 1.5 cups minus 2 teaspoons (350 ml) water
- 2 tablespoons sake
- 1 tablespoon light color soy sauce ("usukuchi shoyu")
- 1 teaspoon salt
- 1 cup (240 ml) shelled fresh English peas
- In a bowl, soak dry hijiki in generous amount of water for 30 minutes. Rinse, drain and gently press out excess moisture. Set aside.
- In "Kamado-san", combine the rice, water, sake, and salt. Let the rice soak in the liquid for 20 minutes.
- Spread the hijiki over the rice. Cover "Kamado-san" with both lids and cook over medium-high heat for 13-15 minutes, or until 2-3 minutes after the steam starts puffing from the top lid.
- Uncover and quickly add the English peas and spread over the surface, then cover again immediately. Turn off the heat and let it stand for 20 minutes.
- Uncover and fluff the rice with a rice paddle.
- This dish is also great for “onigiri” rice balls.
- In this photo, we used partially-polished brown rice (which can cook just like white rice).
- Peas are cooked by carryover heat, so they retain the nice color and natural sweet flavor.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml