I can’t get enough of fresh English peas in the spring time. Here’s a slightly different version (and I would say even easier version) of my original English Peas and Hijiki Rice recipe, and this is equally delicious! Instead of using dashi stock, I add a content of a Vegetable Dashi packet directly to the water. The result is really umami rich and aromatic rice. Mochi Mugi barley adds nice texture and flavor, too. If you can’t find shelled fresh English peas, you can use frozen kind by thawing them before adding to the donabe.
Vegan option
This is a vegan dishEquipment
Kamado-san 3 rice-cup sizeServings
5 - 6Ingredients
- 1 tablespoon dry hijiki seaweed
- 2 rice-cups (360 ml) short grain rice, rinsed
- 1 packet (50 g) mochi mugi barley
- 500 ml water
- 1 tablespoon usukuchi shoyu (can substitute with other soy sauce)
- 1 teaspoon moshio sea salt
- 1 packet vegetable dashi powder, tear the packet and use just the content
- 1 cup (240 ml) shelled fresh English peas
Procedure
- Soak the dry hijiki in generous amount of water in a small bowl for 30 minutes. Rinse, drain and gently press out excess moisture. Set aside.
- Combine the rice, mochi mugi, water, usukuchi shoyu, salt, and vegetable dashi powder in Kamado-san. Let the rice soak in the liquid for 20 minutes.
- Spread the hijiki over the rice. Cover Kamado-san with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing from the top lid.
- Turn off the heat. Uncover and quickly add the English peas and spread on the surface, then cover again immediately. Let it stand for 20 minutes.
- Uncover and fluff the rice with a rice paddle.
Get ready the ingredients to cook with the rice.
After fluffing the rice. The aroma is so good.
This dish is perfect for onigiri (rice balls), too. We used our pretty wood molds and decorated with some ume-shiso salt and pickled cherry blossoms for variations.
