Hijiki Rice (Takikomi Gohan)

• servings: 4 servings
• total time: 1 hour

Ingredients

1½ cups uncooked Japanese short-grain white rice (1½ cups of uncooked rice are 2 rice cooker cups, 10.6 oz, 300 g and yield roughly 4 servings, 3½ cups, 660 g of cooked rice)

3 Tbsp dried hijiki seaweed (I used mehijiki, 芽ひじき, the small, soft “buds“ of the hijiki plant; you can also use the long and chewy “stems” called nagahijiki, 長ひじき, which are less commonly found in the US)

1 piece aburaage (deep-fried tofu pouch) (¾ oz, 20 g) ¾ 20

⅓ carrot (2.5 oz, 70 g) 2.5 70

1⅓ cups water

1 piece kombu (dried kelp) (10 g; 4 x 4 inches, 10 x 10 cm per piece) 10

2 pieces dried shiitake mushrooms (3–5 g each)

2 Tbsp usukuchi (light-colored) soy sauce (or regular soy sauce)

2 Tbsp mirin

1 Tbsp sake

½ tsp Diamond Crystal kosher salt

Directions

Gather all the ingredients. Please note that this dashi requires a minimum steeping time of 30 minutes. Ideally, we let the dashi steep for 2–3 hours in the summertime and 4–5 hours in the wintertime.

To Make the Dashi

Put 1 piece kombu (dried kelp), 2 pieces dried shiitake mushrooms, and 1⅓ cups water in a measuring cup. Let it steep on the counter for at least 30 minutes to extract the kombu’s flavor naturally. Tip: Most Japanese recipes recommend gently cleaning the kombu with a damp cloth. However, the kombu is pretty clean these days. Just make sure to dust off and remove mold spots, if any. Do not wash or wipe off the white powdery substance, as it has lots of umami. For the dried shiitake mushrooms, check if there is any dust or dirt trapped in the gills under the caps. If there is, use a pastry brush to clean it off. Do not wash it under water.

After steeping, it‘s now ready to use as cold brew Vegan Dashi.

Remove the hydrated kombu and shiitake from the measuring cup. See my suggestions at the end of the recipe for how to repurpose the spent kombu and shiitake. Then, add enough water to make 1⅓ cups (320 ml) dashi. Tip: The Japanese short-grain rice-to-water ratio is 1 to 1.1 (or 1.2). In this recipe, the dashi and seasonings together are considered the “water“ unit.

To Rehydrate the Hijiki Seaweed

Rehydrate 3 Tbsp dried hijiki seaweed in plenty of water to cover for 10 minutes. If you use nagahijiki, rehydrate for 20–30 minutes.

After 10 minutes, drain in a fine-mesh strainer and rinse under running water. Set aside.

To Wash the Rice

Put 1½ cups uncooked Japanese short-grain white rice in a large bowl and add just enough cold tap water to submerge the grains. Discard the water immediately (so the rice doesn‘t absorb the cloudy water). Next, use your fingers to gently wash the wet grains in a circular motion for 15–20 seconds. Add water to rinse and immediately pour off the cloudy water. Repeat this “wash and rinse“ process a couple more times until the water is clear. Drain the rice in a fine-mesh sieve and shake off the excess water. Set aside while you prepare the other ingredients.

To Cut the Ingredients

Cut 1 piece aburaage (deep-fried tofu pouch) in half lengthwise, then slice crosswise into thin strips (¼ inch, 6 mm).

Cut ⅓ carrot into thin slabs (⅛ inch, 3 mm) lengthwise. Then, cut the slabs into thin julienned strips; if they are too long, cut the strips in half.

To Cook the Rice

To your rice cooker pot (or donabe or heavy-bottomed pot), add the well-drained rice, 2 Tbsp usukuchi (light-colored) soy sauce, 2 Tbsp mirin, 1 Tbsp sake, and ½ tsp Diamond Crystal kosher salt.

Add the dashi. Then, mix the rice and seasonings well. Gently shake the pot and use your fingers to level the rice so that it‘s evenly distributed and submerged in the water.

Now, squeeze the hijiki seaweed one more time to drain the extra moisture. Then, sprinkle it on top of the rice in the pot. Do not mix with the rice! Next, scatter the carrot and aburaage on top. Again, do not mix with the rice. Tip: The rice will not cook evenly if mixed with the ingredients.

Use chopsticks to gently distribute ONLY the ingredients across the top of the rice so their flavors will release evenly. Close the lid. Let the rice soak for 20–30 minutes.For an electric rice cooker, choose the Mixed Rice menu, if available; otherwise, use the general setting. Then, start cooking.For a donabe or heavy-bottomed pot, cook on medium-high heat for about 13–15 minutes.After cooking, let the rice steam for 10–15 minutes. Do not open the lid during this time. This resting period is crucial for the rice to steam properly.

To Serve

Gently mix the ingredients into the rice using a slicing motion to avoid mashing the rice grains.

Serve the Hijiki Rice in individual rice bowls and enjoy!

To Store

You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.

To Use the Spent Kombu and Shiitake

Save the spent kombu in an airtight container and store it in the refrigerator for up to a week or in the freezer for up to a month.

With the spent kombu, you can make Simmered Kombu (Kombu Tsukudani).

You can also use it in Homemade Furikake (Rice Seasoning).

For the spent shiitake mushrooms, cut off the tough stems with a knife and discard them. You can use these rehydrated mushrooms as if you are using fresh shiitake mushrooms.

Nutrition

• Calories: 322 kcal
• Total Fat: 0.5 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.2 g
• Sodium: 719 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 7 g