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We are very mindful that consuming healthy foods can help us truly feel better inside our bodies. When we eat more healthy snacks and a smaller amount of the bad ones we typically feel much better. A piece of pizza will not have you feeling as healthy as consuming a fresh green salad. Choosing healthier food choices can be tough if it is snack time. Shopping for goodies can be a difficult task because you have countless options. Why not try some of the following healthy snacks the next time you need some extra energy?
If you’re not allergic to nuts, try having some almonds! Almonds offer a multitude of health and fitness benefits and are an excellent choice when you need a shot of energy. Almonds can be a natural supply of B vitamins along with other vitamins and minerals. Tryptophan, an enzyme also found in turkey which induces drowsiness, is available in almonds. But once you eat almonds, you do not feel like you should sleep a while. Rather they will merely help your muscles and digestive system relax while also helping you feel less burned out. Almonds often give a general increased feeling of well-being.
A large assortment of instant health snacks is easily accessible. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to hijiki and tuna takikomi gohan recipe. To make hijiki and tuna takikomi gohan you need 11 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to make Hijiki and Tuna Takikomi Gohan:
- Use 2 cups Uncooked Rice (1 cup = 180 ml rice cup)
- Prepare 10 g Dried Hijiki
- Prepare 1/4 Carrot
- Use 1 Can light tuna
- Take 1/2 Pack Shimeji Mushroom
- You need 1 piece Abura-age (thin fried tofu)
- Use 1 Tbsp Soy sauce
- Prepare 1 Tbsp Sugar
- Provide 1 Tbsp Sake
- Provide 1 Mochi (rice cake)
- Take 1 tsp Katsuo-dashi powder
Instructions to make Hijiki and Tuna Takikomi Gohan:
- Lightly rinse the rice. Fill the rice cooker bowl with water up to the 2 cup level mark and soak it for about 1 hour. Rehydrate the hijiki in water for about 30 minutes, then drain well.
- Cut the carrot, shimeji mushrooms, abura-age (I recommend rehydrating it in hot water and draining before using) into bite-sized pieces.
- Add the all ingredients and seasonings into the rice cooker, then place the mochi on the top (Mochi is not necessary, but it gives the rice a sticky texture!). Cook the rice on the usual setting.
- When it's done, leave to steam for 10 minutes without opening the rice cooker. Finally, mix the rice gently.
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