Nostalgic hijiki mixed rice balls that are ready by simply mixing them into cooked rice. Minced chicken, carrots, and fried tofu are simmered in plenty of dashi stock until the rice doesn't become sticky. These are great for meal prep and bento boxes.
Ingredients
Main Ingredients (Ingredients for 2 cups of rice)
- Dried Hijiki Seaweed 8g
- Carrot 1/4 (50g)
- Fried Tofu Pouch (square) 2 sheets
- Minced Chicken 100g
- Water 100ml
- Cooked Rice 330-350g (for 1 cup)
Seasonings
- Sesame Oil 2 tsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Soy Sauce 2 tbsp
- [A] Sugar 2 tsp
- [A] Dashi Granules 1 tsp
- [A] Grated Ginger 1 tsp
Steps
- Soak Dried Hijiki Seaweed 8g in water for about 10-15 minutes to rehydrate.
- Peel and finely julienne the Carrot 1/4 (50g) into approximately 3mm strips.
- Finely chop the Fried Tofu Pouch (square) 2 sheets into approximately 3mm strips.
- Heat Sesame Oil 2 tsp in a frying pan over medium heat.
- Add Minced Chicken 100g to the frying pan and stir to break it up while cooking.
- Once the chicken is cooked through, add the chopped carrots, fried tofu, and drained hijiki. Stir to coat everything with oil.
- Add Water 100ml, Mirin (Sweet Rice Wine) 2 tbsp, Soy Sauce 2 tbsp, Sugar 2 tsp, Dashi Granules 1 tsp, and Grated Ginger 1 tsp. Mix everything and bring to a boil.
- Cook over medium-high heat until the liquid evaporates, completing the filling. [Key Tip!] By simmering until the liquid is gone, the rice won't become sticky when mixed, and the flavors will meld well.
- Mix half of the prepared filling into Cooked Rice 330-350g (for 1 cup).
- If the taste is too bland, adjust with salt.
- For freezing, wrap in plastic wrap, form into rice balls, and freeze. To reheat, microwave at 600W for about 2 minutes.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。