Hijiki and Tuna Takikomi Gohan
Hijiki and Tuna Takikomi Gohan

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, hijiki and tuna takikomi gohan. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Hijiki and Tuna Takikomi Gohan This is one of my favorite kinds of takikomi gohan, or rice steamed with other ingredients! It is a nutritious dish with hijiki and vegetables, so I especially love to make it for my kids! If you have a leftover mochi rice cake in the fridge, you can use it to make the dish more sticky and yummy! Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium.

Hijiki and Tuna Takikomi Gohan is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Hijiki and Tuna Takikomi Gohan is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook hijiki and tuna takikomi gohan using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Hijiki and Tuna Takikomi Gohan:
  1. Take 2 cups Uncooked Rice (1 cup = 180 ml rice cup)
  2. Prepare 10 g Dried Hijiki
  3. Prepare 1/4 Carrot
  4. Take 1 Can light tuna
  5. Make ready 1/2 Pack Shimeji Mushroom
  6. Prepare 1 piece Abura-age (thin fried tofu)
  7. Get 1 Tbsp Soy sauce
  8. Take 1 Tbsp Sugar
  9. Make ready 1 Tbsp Sake
  10. Prepare 1 Mochi (rice cake)
  11. Get 1 tsp Katsuo-dashi powder

Here is how you can achieve that. Takikomi Gohan is seasoned steamed rice with meat and vegetables. Takikomi Gohan is great freshly cooked for dinner but also wonderful cold in Bento. The most common ingredients used in Takikomi Gohan are hijiki, aburaage, konnyaku, bamboo, gobo, lotus root, bamboo, carrots and some kind of protein.

Steps 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.

Takikomi Gohan is great freshly cooked for dinner but also wonderful cold in Bento. The most common ingredients used in Takikomi Gohan are hijiki, aburaage, konnyaku, bamboo, gobo, lotus root, bamboo, carrots and some kind of protein. Because we are making a vegan option, I left out the meat. Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. There is a health concern about the level of inorganic arsenic in Hijiki and some say it is toxic.

So that is going to wrap this up with this special food hijiki and tuna takikomi gohan recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more 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. Thanks again for reading. Go on get cooking!