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Spinach, Pork, Hijiki Seaweed Rice Bowl

Spinach, Pork, Hijiki Seaweed Rice Bowl

With cellophane noodles seasoned Chinese-style with sesame oil, this is a dish that'll match your rice amazingly well. You can serve it as a topping for rice bowls or on its own as a side dish. You can trade in the rice for even more cellophane noodles for a diet-friendly version.

Ingredients: 4 servings

Sesame oil
a little (for stir frying)
☆ Grated garlic
1/2 tablespoon
☆ Grated ginger
1/2 tablespoon
Ground pork
200 g
Spinach
1 bunch
Hijiki seaweed (dried)
15 g
Cellophane noodles
40 g
★ Chicken soup stock granules
2 teaspoons
★ Sake
1 tablespoon
★ Oyster sauce
2 tablespoons
★ Soy sauce
2 tablespoons
Pepper
to taste
Toasted white sesame seeds
to taste
※ Ra-yu
to taste
※ Onsen or poached eggs
4 (if you have them)

Steps

1. Rehydrate the harusame glass noodles following the package instructions (by boiling briefly or soaking in boiling water), drain and cut into 3 cm long pieces. (I do this in a colander or sieve with kitchen scissors.)
2. Prepare the main ingredients. Cut the spinach into 3 cm long pieces. Rehydrate the hijiki seaweed by soaking in water until soft, then drain.
3. Heat some sesame oil in a frying pan, then add the grated ginger and garlic. When it starts to smell good, add the ground pork.
4. Stir fry while breaking up the pork until it's crumbly.
5. When the ground pork has changed color and is just about cooked through, add the spinach and stir-fry until it's limp and reduced in volume.
6. Add the drained hijiki seaweed and harusame noodles, and mix everything together well while stir frying. Add the ingredients marked ★, mix so that everything is distributed evenly and continue cooking.
7. Adjust the seasoning with pepper and turn off the heat. Add the sesame seeds and stir in, and it's done.
8. I doubled the recipe in the photo above.
9. When you are serving this as a side dish, it will be more substantial if you use coarsely chopped pork instead of ground pork.
10. Please see the related recipe "Cabbage x Pork x Chinese chives: Gyoza dumpling-like Don Rice Bowl" (Recipe ID: 2139491).
11. Mako-san added some carrots to the recipe. It looks colorful, nutritious, and well-balanced.

Story Behind this Recipe

Originally I just used ground meat and glass noodles in this dish, but I gradually added more ingredients - spinach, then hijiki seaweed, then sesame seeds... so that my children could get a lot of nutrition in one dish. My kids love the flavor of this dish so much that they gobble it up even with a little extra spinach added.