date: 2020-11-26T14:35:33.013Z 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: Nettie Santos ratingvalue: 4.7 reviewcount: 20340 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: 195 calories recipecuisine: American preptime: "PT39M" cooktime: "PT46M" recipeyield: "3" recipecategory: Lunch ---  Hey everyone, it is 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. 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 current trending foods in the world. It is simple, it's fast, it tastes delicious. It is appreciated by millions daily. They're fine and they look wonderful. Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako is something that I've loved my entire life. To begin with this recipe, we have to first prepare a few components. You can cook 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. Get 360 ml Non-glutinous rice or mochi rice 1. Make ready 2 grams Hijiki 1. Prepare 4 tbsp Chirimen Jako 1. Get 4 Umeboshi 1. Take 1 tsp Salt 1. Get 1 tbsp Sake 1. Get 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 it up with this exceptional food steamed sticky rice with hijiki, umeboshi and chirimen jako recipe. Thanks so much for your time. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!