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Hijiki and Tuna Takikomi Gohan
Hijiki and Tuna Takikomi Gohan

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We hope you got insight from reading it, now let’s go back to hijiki and tuna takikomi gohan recipe. You can cook hijiki and tuna takikomi gohan using 11 ingredients and 4 steps. Here is how you do it.

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

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