Rice cooked with hijiki seaweed and pork belly
This rice dish features hijiki seaweed and pork belly for added flavor. Sesame oil is added as a secret ingredient for a savory finish
How to make it
1
Soak the hijiki in water overnight, parboil for 5 to 10 minutes, then drain in a colander
2
Put soaked rice, bite-sized pieces of pork belly, and parboiled and drained hijiki seaweed into a rice cooker
3
Add the seasonings (A) and mix thoroughly. Add sesame oil and salt and cook
4
Once cooked, mix well and serve in a serving dish
5
Finish by topping with ground sesame seeds to taste
Ingredientsfor 6 people
-
- Hijiki seaweed that has been rehydrated in water and blanched.
- 100g
-
- pork belly
- 100g
-
- rice
- 2 go
-
[A]
- Bonito stock
- 300cc
-
- Light soy sauce
- 2 tablespoons
-
- Mirin
- 1 tablespoon
-
- Japanese sake
- 1 tablespoon
-
- Sesame oil
- 1/2 tablespoon
-
- salt
- A little
-
- For topping: partially ground sesame seeds
- A little
[PR]
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