This rice dish has been a big hit throughout this summer, and I made it many times. As long as you have nice sweet fresh corn, this dish can almost never fail. Corn and hijiki seaweed go so well together (I also like to make a salad dish featuring these two ingredients), and they blend in with the rice nicely.
The butter and Smoked Soy Sauce are added after the rice is made, so they keep the really fresh flavors. The aroma is quite irresistible. If you don’t have the Smoked Soy Sauce, you can use a regular soy sauce for a non-smokey version.
Vegan optionOmit the butter
EquipmentKamado-san 3 rice-cup size
Servings4 - 5
- 1 tablespoon dry hijiki seaweed
- 2 rice-cups (360 ml) short grain rice, rinsed
- 1 packet (2 oz/50 g) mochi mugi barley
- 2 tablespoons sake
- 1 teaspoon sea salt
- 1 3/4 cups plus 2 tablespoons (450 ml) water
- Kernels from 1 ear of corn
- 2 tablespoons (in 2 slices) unsalted butter
- 1 tablespoon smoked soy sauce
- Minced chives, for garnish
- Soak the hijiki in an ample amount of water in a bowl for 20 – 30 minutes. Drain and rinse the hijiki in running water. Drain again and push out excess water. Set aside.
- Combine the rice, mochi mugi, sake,sea salt, and the water in Kamado-san. Let the rice soak for 20 minutes.
- Spread the hijiki over the rice, followed by the corn, in even layers.
- 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 out of the top lid.
- Turn off the heat and let it stand for 20 minutes.
- Uncover and quickly add the butter and soy sauce. Gently fluff the contents with a spatula so that the butter and soy sauce are evenly mixed with the rice. Serve into individual bowls and garnish with some chopped chives.
Once the rice is ready, add the butter and smoked soy sauce.
Aroma is so buttery, smokey, and nice.
Garnish with some chopped chives and ready to serve.