Corn & Hijiki Rice

Recipe PREP 15 min COOK 35 min

Corn & Hijiki Rice

PREP 15 min COOK 35 min

Description

Cooked in a donabe, this dish combines Japanese sticky rice with the earthy-oceanic flavors of hijiki, and sweet corn. Hijiki is high in fiber, which helps improve digestive health and maximize the intake of nutrients. It’s also a good source of minerals and vitamins including iron, calcium, magnesium, and vitamin K. To use homemade dashi for the recipe, see Kombu & Shiitake Mushroom Dashi.

NOTE

Want to donabe cooking in action? Watch the video.

Ingredients

4 SERVES

1 Tbsp dried hijiki seaweed
1½ cups (360 ml) short-grain rice, rinsed
2 Tbsp (30 ml) sake
1 tsp sea salt
1 Tbsp (15 ml) usukuchi shoyu (light soy sauce)
1¼ cups plus 2 Tbsp (330 ml) Kombu & Shiitake Mushroom Dashi or any store-bought dashi
Kernels from 1 ear of corn
2 Tbsp (28 g) unsalted butter (in 2 slices)
Minced chives, for garnish

Directions

Step 1

Soak the hijiki in plenty of water in a bowl for 20 to 30 minutes. Drain and rinse the hijiki in running water. Drain again and squeeze the hijiki to get rid of excess water. Set aside.
Step 2

In a donabe, combine the rice, sake, sea salt, light soy sauce, and dashi. Let the rice soak for 20 minutes.
Step 3

Sprinkle the hijiki in a thin layer over the rice, followed by the corn, in even layers.
Step 4

Cover the donabe with both lids and cook over medium-high heat for 13 to 15 minutes — or until 2 to 3 minutes after the steam starts puffing out of the steam hole in the top lid. (If you use a regular classic-style donabe with a single lid, start with high heat, then once it starts to boil, reduce the heat to low and cook for about 10 minutes, or until the water is completely absorbed.)
Step 5

Turn off the heat and let it stand for 20 minutes.
Step 6

Uncover and quickly add the butter. Using a spatula, gently fluff the contents so that the butter is evenly mixed with the rice. Serve in individual bowls and garnish with some chopped chives. For added nutrients or variety: try adding 1 packet (2 oz / 48 g) of mochi mugi barley (available at Japanese markets and online) to the rice. Increase the dashi by 1/2 cup (120 ml) and add 1/2 Tbsp light soy sauce.