Simple and healthy rice dish prepared directly in the rice cooker. Season rice with dashi and soy sauce. Then add hijiki and edamame. Enjoy!
Edamame and Hijiki Rice
From scallop rice to lap cheong rice, you know how much we love rice cooker recipes ^_^
Today's recipe is an easy and fun one that can also be made vegetarian (just substitute the dashi stock with vegetable stock or water). Rice is the main ingredient (of course)! It's paired with shelled edamame and hijiki (a type of seaweed). The two seasoning ingredients are dashi stock and soy sauce.
How To Serve
This is a simple home cooking dish. Whereas the scallop rice and lap cheong rice are meant to be full standalone entrees, Edamame and Hijiki Rice can either be:
A light meal served on its own.
For a quick lunch, I scoop the rice into a bowl, top with a little shichimi togarashi and devour. You may also form onigiri with the rice (great for lunch on the go).
We sometimes use this rice as the base for Spam musubis. Or stuff it into aburaage pouches to make cone sushi.
The side/rice dish as part of a bigger meal.
Replace the plain rice you were planning to serve with lunch or dinner with this rice dish. As you know, we eat rice with almost every meal in Hawaii!
However you decide to serve it, there is no right or wrong. This rice is delicious.
Ingredients
You need six ingredients to make this one-pot rice cooker recipe:
- Rice - We buy rice from The Rice Factory in Honolulu. Feel free to use and Japanese medium grain rice or brown rice.
- Dried Hijiki - More info on dried hijiki in the section below.
- Dashi - Homemade dashi is great, but dashi powder is also very reliable and what we use the majority of the time. Use 1 teaspoon of dashi powder for every 1 cup of water.
- Soy Sauce - We use Kikkoman or Aloha brand.
- Frozen shelled edamame - You can use edamame still in the shell, but then you have to do all the shelling yourself. Using already shelled edamame will make things easier and save time.
- Sesame oil - Always Kadoya.
Method
First prepare the dried hijiki. Place the hijiki in a bowl and cover it with water. Let it sit and soak for 30 minutes. The hijiki will rehydrate and swell up. It triples in size. After 30 minutes, drain (use a strainer to do this) and rinse the hijiki under cold running water. Set aside. I just leave it in the strainer over a bowl to let excess water continue to drain.
Then prepare the rice. Wash the rice several times until the water runs almost clear. I always do the washing directly in the rice pot (one less thing to wash).
Add the dashi and soy sauce to the pot. Just pour it over the rice. Sprinkle the drained hijiki into the pot (do not stir or mix!)
Then place the pot into the rice cooker. Cook using the same standard setting you normally use to prepare rice in the rice cooker.
While the rice is cooking, cook the edamame in boiling water for 3-4 minutes. Drain and rinse with cool water (to stop it from further cooking). Set aside.
Once the rice is finished cooking, let it sit for 10 minutes before opening the rice cooker.
Then open the rice cooker and slide in the edamame. Gently mix and fluff the rice using a rice paddle.
Drizzle in the sesame oil and fluff again. Ready to eat!
What Is Hijiki?
Hijiki is a type of seaweed. It is very healthy (tons of fiber plus calcium, iron, magnesium, and potassium). We are using dried hijiki for this recipe. You can find hijiki at all Japanese supermarkets and also online.
A little hijiki goes a long way. This recipe calls for only 1 tablespoon of dried hijiki. Don't be fooled. Soaked and rehydrated hijiki really expands in size. At least triple in size!
Dried hijiki looks a little like black tea leaves. Once you soak them, they become slippery and glossy, like short noodles.
Rice Cooker Recipes
We love preparing dishes with the rice cooker. It gives a whole new meaning and dimension to one-pot meals. Here are a few other rice cooker recipes:
More coming soon ^_^
Questions and Tips
Three to four days in the refrigerator, in a sealed container.
Two ways. You can steam it (my preferred method). Or you can just microwave it. If you microwave, cover the rice with a damp paper towel while microwaving. This will help keep the rice from drying out.
Many dishes! We eat this rice with everything from Garlic and Ginger Green Beans to Teriyaki Meatballs, Misoyaki Butterfish, and Shoyu (Soy Sauce) and Vinegar Roast Chicken. It also goes well with Rafute (Okinawan Shoyu Pork), Shoyu Hot Dogs (super easy to make), and Furikake Salmon.
This is very important. You layer the liquid (dashi and soy sauce) on top of the washed rice. And then layer the soaked and drained hijiki on top of that. Do not stir or mix.
If you stir or mix, the hijiki will blend with the rice and cause uneven cooking. The rice grains needs to all stay together so that it can steam evenly.
Edamame and Hijiki Rice Recipe
See below and enjoy ^_^
Edamame and Hijiki Rice
A healthy rice dish prepared directly in the rice cooker! Season rice with dashi and soy sauce. Then add hijiki and edamame. Enjoy as-is for a simple meal, or replace your regular serving of rice with Edamame and Hijiki Rice (it pairs well with all our local recipes ^_^)
Ingredients
- 2 rice cups (2 rice cups equals 1 ½ regular cups)
- 1 tablespoon dried hijiki
- 1 ½ cups dashi
- 2 tablespoons soy sauce
- 1 cup frozen shelled edamame
- 2 teaspoons sesame oil
Instructions
- Prepare the hikiji. Place the dried hijiki in a bowl. Cover with cold water and let soak for 30 minutes. It should triple in size. Then drain (use a strainer to do this) and rinse the hijiki under cold running water. Set aside.
- Prepare the rice. Wash the rice several times, until the water runs almost clear. (Do this step directly in the rice pot.)
- Pour the dashi and soy sauce over the rice. Sprinkle drained hijiki on top (do not stir). Cook using the same standard setting you normally use to prepare rice in the rice cooker.
- While the rice is cooking, bring a pot of water to a boil and cook the edamame for 3-4 minutes. Drain and rinse under cool water (to stop the cooking). Set aside.
- Once the rice is finished cooking, let sit for 10 minutes before opening the rice cooker.
- Open the rice cooker and slide in the edamame. Gently mix and fluff the rice with a rice paddle.
- Drizzle in the sesame oil and fluff once more. It is ready to eat ^_^
Notes
If you don't have dashi, feel free to replace the dashi with chicken stock or vegetable stock.
Yay I'm caught up again. I just love these one or two pot meals. I actually didn't know that was seaweed so I've learned something new. The daikon, pork and mushroom recipe looks delish and is on my list. And the teen requested more chinese sausage rice!
Random comments:
I so wish we had okazuyas around us. They look awesome. I actually miss cafeterias in general.
Massive Chow Fun fan here. I could eat it every day. It's serious comfort food for me especially when it's charred with dark soy.
Also an ong choy fan...simply stir fried with soy sauce and tons of garlic.
I'm trying to recreate the Dim Sum chili sauce. That stuff is crack. Is this one similar?
Hooray! So happy you are liking the recipes! I am also a super chow fun fan!! It's definitely my favorite type of noodle dish. And yes to ong choy...we have the same tastes hahah.
For the chili sauce, are you referring to Lao Gan Ma? If so, Lao Gan Ma is very different from the dim sum chili sauce, but still REALLY delicious ^_^
- Kathy