Mame Hijiki Gohan
Our regular spring dish
Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)
4 - 5
- 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 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml