Ingredients
360 ml Non-glutinous rice or mochi rice
2 grams Hijiki
4 tbsp Chirimen Jako
4 Umeboshi
1 tsp Salt
1 tbsp Sake
1 Roasted white sesame seeds
Method
Sources
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Japanese clay pot for rice, hot pot, steaming
Premium short-grain rice — sushi, onigiri, donburi
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Japanese clay pot for rice, hot pot, steaming
Premium short-grain rice — sushi, onigiri, donburi
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well. Pit the umeboshis and mince them. Put salt and sake in the rice cooker. Fill with water up to the line matching the number of cups of rice, and mix. Mix in the hijiki and chirimen jako lightly. Then turn on the rice cooker. When the rice is cooked, let it steam for about 5 minutes. Add the minced umeboshi and mix well. Serve in a bowl with the white sesame seeds sprinkled. Garnish with shiso leaves if desired. Shiso hijiki also adds a great flavor.