Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, hijiki and tuna takikomi gohan. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Takikomi Gohan is a wonderful and comforting Japanese mixed rice recipe made with seasonal Takikomi Gohan (mixed rice) always have the burnt rice from soy sauce in the seasoning, and many people I add some of the juice from the tuna to the water along with dashi when the rice is cooking. I made a Japanese rice dish - Takikomi Gohan (Rice cooked with vegetables and fish/meat with Japanese style seasonings) with the leftover tuna I bought from. Takikomi Gohan is Japanese mixed rice, seasoned with dashi, mirin, sake and soy sauce.
Hijiki and Tuna Takikomi Gohan is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Hijiki and Tuna Takikomi Gohan is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook hijiki and tuna takikomi gohan using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Hijiki and Tuna Takikomi Gohan:
- Make ready 2 cups Uncooked Rice (1 cup = 180 ml rice cup)
- Make ready 10 g Dried Hijiki
- Take 1/4 Carrot
- Get 1 Can light tuna
- Get 1/2 Pack Shimeji Mushroom
- Take 1 piece Abura-age (thin fried tofu)
- Take 1 Tbsp Soy sauce
- Get 1 Tbsp Sugar
- Make ready 1 Tbsp Sake
- Make ready 1 Mochi (rice cake)
- Make ready 1 tsp Katsuo-dashi powder
Takikomi gohan (炊き込みご飯, 炊き込み御飯) is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish. The ingredients of takikomi gohan are cooked with the rice; in a similar preparation, maze gohan (混ぜ御飯). Takikomi Gohan is a traditional Japanese rice dish of seasoned mixed vegetables and rice. Chicken, meat, and seafood may also be included.
Step by Step to make Hijiki and Tuna Takikomi Gohan:
- 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.
- Cut the carrot, shimeji mushrooms, abura-age (I recommend rehydrating it in hot water and draining before using) into bite-sized pieces.
- 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.
- When it's done, leave to steam for 10 minutes without opening the rice cooker. Finally, mix the rice gently.
Traditional Takikomi Gohan which is often served in the home at family dinners includes a few standard ingredients including carrots, shiitake, gobo (burdock. On the right to see #Takikomigohan (Rice boiled with carrots, Tuna, lotus, #Shiitake, Hijiki) with a Mustard-Miso filled lotus root #Tempura. My good friend gave me dried Shiitake mushroom from Japan so I made "Takikomi Gohan"/flavored steamed rice with mushrooms and carrots! Now, the takikomi gohan is ready to serve. Lightly mix with a rice paddle.
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