Hijiki and Tuna Takikomi Gohan
Hijiki and Tuna Takikomi Gohan

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hijiki and tuna takikomi gohan. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Hijiki and Tuna Takikomi Gohan is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. 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:
  1. Make ready 2 cups Uncooked Rice (1 cup = 180 ml rice cup)
  2. Make ready 10 g Dried Hijiki
  3. Get 1/4 Carrot
  4. Make ready 1 Can light tuna
  5. Get 1/2 Pack Shimeji Mushroom
  6. Take 1 piece Abura-age (thin fried tofu)
  7. Take 1 Tbsp Soy sauce
  8. Get 1 Tbsp Sugar
  9. Get 1 Tbsp Sake
  10. Get 1 Mochi (rice cake)
  11. Get 1 tsp Katsuo-dashi powder

Takikomi Gohan is a traditional Japanese rice dish of seasoned mixed vegetables and rice. Chicken, meat, and seafood may also be included. Often, Takikomi Gohan is made with fresh seasonal ingredients such as vegetables, mushrooms, or seafood, and this often opens the door for a variety of. On the right to see #Takikomigohan (Rice boiled with carrots, Tuna, lotus, #Shiitake, Hijiki) with a Mustard-Miso filled lotus root #Tempura.

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.

My good friend gave me dried Shiitake mushroom from Japan so I made "Takikomi Gohan"/flavored steamed rice with mushrooms and carrots! In Japan, "takikomi gohan" is a common way of preparing a quick and easy meal. You basically just combine ingredients in your rice cooker, flip it on and let it all cook together. A sort of Japanese equivalent of a casserole, if you will. It's typically fish, chicken and vegetables that are added to the.

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