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date: 2020-08-11T19:50:42.318Z
image: https://img-global.cpcdn.com/recipes/4736274171691008/751x532cq70/steamed-sticky-rice-with-hijiki-umeboshi-and-chirimen-jako-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/4736274171691008/751x532cq70/steamed-sticky-rice-with-hijiki-umeboshi-and-chirimen-jako-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/4736274171691008/751x532cq70/steamed-sticky-rice-with-hijiki-umeboshi-and-chirimen-jako-recipe-main-photo.jpg
author: Maria Kelley
ratingvalue: 4.6
reviewcount: 10277
recipeingredient:
- "360 ml Nonglutinous rice or mochi rice"
- "2 grams Hijiki"
- "4 tbsp Chirimen Jako"
- "4 Umeboshi"
- "1 tsp Salt"
- "1 tbsp Sake"
- "1 Roasted white sesame seeds"
recipeinstructions:
- "Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well."
- "Pit the umeboshis and mince them."
- "Put salt and sake in the rice cooker. Fill with water up to the line matching the number of cups of rice, and mix. Mix in the hijiki and chirimen jako lightly. Then turn on the rice cooker."
- "When the rice is cooked, let it steam for about 5 minutes. Add the minced umeboshi and mix well. Serve in a bowl with the white sesame seeds sprinkled. Garnish with shiso leaves if desired."
- "Shiso hijiki also adds a great flavor. https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed"
categories:
- Recipe
tags:
- steamed
- sticky
- rice
katakunci: steamed sticky rice
nutrition: 116 calories
recipecuisine: American
preptime: "PT18M"
cooktime: "PT35M"
recipeyield: "4"
recipecategory: Dessert
---
![Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako](https://img-global.cpcdn.com/recipes/4736274171691008/751x532cq70/steamed-sticky-rice-with-hijiki-umeboshi-and-chirimen-jako-recipe-main-photo.jpg)
Hey everyone, it's Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most well liked of recent trending meals in the world. It's simple, it's quick, it tastes yummy. It's appreciated by millions every day. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something which I've loved my whole life. They're nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have steamed sticky rice with hijiki, umeboshi and chirimen jako using 7 ingredients and 5 steps. Here is how you cook it.
##### The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
1. Get 360 ml Non-glutinous rice or mochi rice
1. Get 2 grams Hijiki
1. Take 4 tbsp Chirimen Jako
1. Get 4 Umeboshi
1. Prepare 1 tsp Salt
1. Get 1 tbsp Sake
1. Make ready 1 Roasted white sesame seeds
##### Steps to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako:
1. Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well.
1. Pit the umeboshis and mince them.
1. Put salt and sake in the rice cooker. Fill with water up to the line matching the number of cups of rice, and mix. Mix in the hijiki and chirimen jako lightly. Then turn on the rice cooker.
1. When the rice is cooked, let it steam for about 5 minutes. Add the minced umeboshi and mix well. Serve in a bowl with the white sesame seeds sprinkled. Garnish with shiso leaves if desired.
1. Shiso hijiki also adds a great flavor. - - https://cookpad.com/us/recipes/143311-homemade-shiso-hijiki-seaweed
So that is going to wrap this up with this exceptional food steamed sticky rice with hijiki, umeboshi and chirimen jako recipe. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!