Hijiki and Ume Takikomi Gohan is a fragrant Japanese mixed rice dish made by cooking rice together with hijiki seaweed and salted ume plums. The savory flavor of the seaweed blends beautifully with the refreshing tartness of the ume, creating a healthy and satisfying meal.
Table Of Contents
Ingredients (for 2 cups of rice)
- Rice: 2 cups (uncooked)
- Umeboshi (pickled plum): 2 (leave whole; remove the pits after cooking)
- Dried hijiki: 1 tablespoon (about 5g), soaked in water
- Kombu (kelp): 2 strips (about 5–10g), left whole
Instructions
- Rinse the rice and place it in the rice cooker.
- Add water as you normally would for 2 cups of rice.
- Add the whole umeboshi, soaked hijiki, kombu.
- Start the rice cooker as usual.
- Once cooked, remove the kombu and umeboshi pits, then mix well.
VIDEO: Watch How to Make It
https://www.instagram.com/p/DKUXv1gSy5a
Point
- For extra flavor, you can add edamame or chopped shiso leaves after cooking!
- Add ume with the seed to bring out more aroma and depth of flavor
- Lightly rinse hijiki and soak it before cooking to remove excess saltiness
- Adjust the amount of ume depending on your preferred level of tartness
- Let the cooked rice rest for a few minutes before mixing to let the flavors settle
