Hi, this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.
It’s been a while since I last introduced our family dinner, and thought I’d share a recipe or two.
Tonight was simple as usual, the Menu was (starting from the top)
-Spinach in sesame dressing
-Eggplant and onion in miso paste
-Pan fried chicken with plum flavor
-Koya-Tofu (dried tofu cooked in Japanese broth)
-Miso soup
-Hijiki rice
Very simple, easy to cook with lots of veggies.
At the moment, Yumi is really into Hijiki Rice, and will eat 2 bowls! I try to make a lot of it and keep stock in the fridge for emergencies.
Here is the recipe
Hijiki Rice
-2 cups rice (Japanese standard = 360cc)
-10g Hijiki (it is a type of seaweed)
-2 Tablespoon dried anchovies (you can use canned tuna in water)
-2 Chikuwa (Japanese fish cake)
-2 Deep fried bean curd, (pour cupful of boiling water over it to remove excess oil)
-1/2 carrot
-2 1/2 cup liquid (including 2 Tablespoon soy sauce, 2 Tablespoon mirin)
Method
Step 1: Soak Hijiki in water for 15min, wash rice under running water, drain and soak in clean water for at least 30min.
Step 2: Chop chikuwa, bean curd and carrot into small pieces
Step 3: Drain rice, place in a thick pot (I use Le Creuset), place chopped ingredients, hijiki, anchovies and pour liquid; Cook on high heat for 8 min, then on small heat (VERY SMALL) for 12 min, wait 10 min and remove lid.
Enjoy it hot or in OMUSUBI style!