I am happy to share my special recipe for Hijiki Gohan. This translates to Hijiki Seaweed Rice. It is packed with delicious goodness, and has many health benefits. And, it is so easy to cook !
What is Hijiki?
Hijiki is seaweed harvested mainly from the Japanese and Korean rocky coastlines. Hijiki has been a part of Japanese diet for centuries, and is usually sold in dry and shredded form.
Where can I get Hijiki?
You can buy dried Hijiki from Asian or Japanese grocery stores or you can get it online. For instance Hijiki Dried Seaweed is sold on Amazon.
Health benefit of Hijiki
- It is high in Dietary fibre, and 100g of Hijiki contains 43.3g of fibre.
- Hijiki contains 12 times more calcium than milk.
- And it is also a good iron supplement. You can consume about 2.2mg of iron with 1 tbsp of dry hijiki
Variations of Hijiki Gohan
Can I make Hijiki Gohan completely Vegan?
How to store Hijiki?
Hijiki usually comes in dried form, and you can keep them in an air tight container at room temperature. Or, you can freeze Hijiki Gohan in Onigiri rice ball form. It will keep for about a month.
Here are my instructions for Hijiki Gohan and if you like it, please rate it and leave a comment below. In addition, if you have any questions you can ask them below also. Don’t forget to check out my ” How to cook rice without a rice cooker” and “Inari sushi” recipes!
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- 2 cups rice *1
- 10 g dry hijiki *2
- 50 g edamame *3
- 50 g chicken mince (ground chicken)
- 1/2 carrot *or 40g
- 1 tbsp sesame seed oil
- a pinch of sesame seeds to top
- a pinch of bean sprouts to garnish
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1 tbsp sake
- 1 tbsp mirin
- 1 tsp sugar
- 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.