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
- 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
- In a bowl, soak dry hijiki in generous amount of water for 30 minutes. Drain and push out excess moisture. Set aside.
- In another bowl, combine the ingredients for the "cooking liquid". Set aside.
- Heat the olive oil in "Kamado-san" over medium. Add the garlic and sauté until fragrant (about 2 minutes).
- Add the rice and continue to sauté until the outer layer of the rice is translucent (2-3 minutes).
- 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.
- 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.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml