date: 2020-12-08T19:08:51.383Z 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: Jose McLaughlin ratingvalue: 4.5 reviewcount: 18304 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: 196 calories recipecuisine: American preptime: "PT25M" cooktime: "PT58M" recipeyield: "1" recipecategory: Dinner ---  Hello everybody, it's Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It's easy, it is quick, it tastes yummy. They are nice and they look wonderful. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something which I have loved my whole life. To begin with this particular 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 that. ##### The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako: 1. Make ready 360 ml Non-glutinous rice or mochi rice 1. Get 2 grams Hijiki 1. Make ready 4 tbsp Chirimen Jako 1. Get 4 Umeboshi 1. Make ready 1 tsp Salt 1. Make ready 1 tbsp Sake 1. Take 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's going to wrap it up with this special food steamed sticky rice with hijiki, umeboshi and chirimen jako recipe. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!