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Tomato-flavored Peas & Hijiki Rice

Tomato Mame Hijiki Gohan

Tomato version of our popular rice dish


Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)


4 - 6


  • 1 tablespoon dry hijiki seaweed
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 2 rice-cups (360 ml) short grain rice, rinsed and drained
  • 1 cup (240 ml) shelled fresh English peas

(Cooking liquid)

  • 3/4 cup (180 ml) tomato juice
  • 3/4 cup (180 ml) vegetable stock or water
  • 2 tablespoons sake
  • 1 tablespoon light color soy sauce ("usukuchi shoyu")
  • 1/2 teaspoon salt


    1. In a bowl, soak dry hijiki in generous amount of water for 30 minutes. Drain and push out excess moisture. Set aside.
    2. In another bowl, combine the ingredients for the "cooking liquid". Set aside.
    3. Heat the olive oil in "Kamado-san" over medium. Add the garlic and sauté until fragrant (about 2 minutes).
    4. Add the rice and continue to sauté until the outer layer of the rice is translucent (2-3 minutes).
    5. Add the "cooking liquid" and stir. Add the hijiki and spread over the rice. Cover "Kamado-san" with both lids and cook over medium-high heat for 12-14 minutes, or until 2-3 minutes after the steam starts puffing from the top lid.
    6. 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.
    7. Uncover and fluff the rice with a rice paddle.

      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