Hijiki and Tuna Takikomi Gohan
Hijiki and Tuna Takikomi Gohan

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hijiki and tuna takikomi gohan. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Hijiki and Tuna Takikomi Gohan is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Hijiki and Tuna Takikomi Gohan is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have hijiki and tuna takikomi gohan using 11 ingredients and 4 steps. Here is how you cook that.

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

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