Vegan option

This is a vegan dish.

Equipment

Kamado-san 3 rice-cup size

Servings

4 - 6

Ingredients

• 1 tablespoon dry hijiki seaweed
• 2 rice-cups (360 ml) short grain rice, rinsed
• 1 1/2 cups (360 ml) water
• 1/2 teaspoon moshio sea salt
• 1/2 packet vegetable dashi powder
• Kernels from 1 ear of corn
• 1 1/2 tablespoons umeboshi puree (or mince umeboshi)
• Minced chives, for garnish

Procedure

1. 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.
2. Combine the rice and wate in a donabe. Let the rice soak for 20 minutes.
3. Add the sea salt and dashi powder. Spread the hijiki over the rice, followed by the corn, in even layers.
4. Cover the donabe 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. (If you use a regular/ classic-style donabe, start with high heat, then once it starts to boil, turn down the heat to low and cook for 10 – 12 minutes.)
5. Turn off the heat and let it stand for 20 minutes.
6. Uncover and add the umeboshi puree. Gently fluff the contents with a rice paddle. Serve into individual bowls and garnish with some chopped chives.

Tips

I like to add 1 packet (about 2 oz) Mochi Mugi Barley to the rice. When doing so, add 1/2 cup (120 ml) more water.