date: 2020-11-04T10:14:03.232Z 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: Hettie Nguyen ratingvalue: 4.3 reviewcount: 3424 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: 145 calories recipecuisine: American preptime: "PT22M" cooktime: "PT49M" recipeyield: "4" recipecategory: Dessert ---  Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, steamed sticky rice with hijiki, umeboshi and chirimen jako. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. 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 easy, it is quick, it tastes delicious. It is appreciated by millions daily. 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 particular recipe, we have to prepare a few ingredients. You can cook steamed sticky rice with hijiki, umeboshi and chirimen jako using 7 ingredients and 5 steps. Here is how you can achieve it. ##### The ingredients needed to make Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako: 1. Prepare 360 ml Non-glutinous rice or mochi rice 1. Get 2 grams Hijiki 1. Prepare 4 tbsp Chirimen Jako 1. Prepare 4 Umeboshi 1. Prepare 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. Thank you very much for your time. I am confident you will make this at home. There's gonna be 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!