Hijiki Gohan ひじきご飯
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6
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Calories
283 kcal
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Course
Main Course
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Cuisine
Japanese
Hijiki Gohan ひじきご飯
Description
This Hijiki Gohan recipe starts with soaking dried hijiki seaweed to rehydrate it, while rice cooks separately in a rice cooker. Ground chicken is cooked with carrot matchsticks and edamame in sesame oil, then seasoned with a mixture of soy sauce, salt, sake, mirin, and sugar to add umami, sweetness, and depth. After the liquid evaporates, the cooked chicken and seaweed mixture is layered over freshly cooked rice and sealed to steam together, which allows the rice to absorb the flavors.
The dish combines the slightly chewy texture of hijiki with the tender chicken and the fresh bite of edamame and carrot. The sesame oil and seeds add a toasty note, while bean sprouts provide a fresh garnish. This rice dish can serve as a main course or side, offering a nutritious meal featuring seaweed, protein, and vegetables in a comforting rice base.
The recipe includes detailed guidance on ingredient amounts, using short-grain rice for authentic texture, and seasoning balance. It also advises on using pre-shelled edamame for convenience or adjusting quantities if needed. The steaming step after cooking the components is key to achieving the unified flavor and proper moist texture typical of this dish.
Ingredients
- 2 cups rice *1
- 10 g dried hijiki *2
- 50 g edamame *3
- 50 g ground chicken
- 1/2 carrot *or 40g
- 1 tbsp sesame oil
- a pinch of sesame seeds to top
- a pinch of bean sprouts to garnish
Seasoning
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp sugar
Instructions
- Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.
- Cook rice in a rice cooker. *4
- While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5
- Place all seasoning ingredients in a small bowl and combine them all together.
- Heat sesame seed oil in a frying pan over medium heat and cook chicken mince.
- Add carrot and edamame and cook for a further few minutes.
- Add all combined seasoning over the chicken, carrot and hijiki.
- Cook until all the liquid evaporates.
- Immediately after the rice is cooked, place the cooked hijiki and chicken over the rice, and put the lid back on.
- Let all the ingredients steam together in the heat remaining in the rice for 10 minutes.
- Open the lid of the rice cooker and stir the hijiki and chicken into the rice.
- Add edamame and stir well.
- Serve in a rice bowl and garnish with sesame seeds and bean sprouts.
Notes
- Use short-grain Japanese Koshihikari rice for best texture in Hijiki Gohan.
- Soak dried hijiki for about 30 minutes to properly rehydrate before cooking.
- If using edamame with shell, double the quantity to account for shells; pre-shelled requires less.
- Cook rice according to your rice cooker instructions for best results.
- Steam the rice and hijiki mixture together after combining to enhance flavor melding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 7mg | 2% |
| Sodium | 562mg | 23% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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