• Rice2 gō
• Hijiki (dried baby hijiki)2 tbsp
• Carrot2-3 cm
• Fried tofu (Aburaage)1 sheet
• ★Soy sauce1 tbsp
• ★Sake2 tbsp
• ★Salt1 tsp
• ★Bonito dashi powder (Hondashi)1 tsp
• ★Mirin1 tbsp

1. 1

   Rinse 2 gō of rice, drain in a colander, and set aside.

2. 2

   Soak 2 tbsp of hijiki in water to rehydrate, then drain thoroughly and place in a separate colander.

3. 3

   Cut 1 sheet of fried tofu lengthwise into thirds, then slice into thin strips about 2-3 mm wide. Cut the 2-3 cm carrot into similar-sized pieces.

4. 4

   Place the rice in a rice cooker, add the ★ seasonings, and pour in the usual amount of water. Add the rehydrated hijiki, carrot, and fried tofu, then cook on the normal setting.

5. 5

   Once cooked, let it steam for about 5 minutes, then gently fold everything together to finish.

You can use other varieties of dried hijiki instead of baby hijiki with equally good results. If you have extra time to soak the hijiki, it will become even softer.

• Calories280 kcal
• Protein6.5 g
• Fat4 g
• Carbs51 g
• Sodium1.2 g