Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako
This is a recipe for steamed sticky rice mixed with hijiki seaweed, umeboshi pickled plums and chirimen jako dried baby sardines. The mixed sticky rice (or "okowa") comes out delicious without dashi stock. It is even tasty when cold, and perfect for bentos.
Rinse the sticky rice and drain in a sieve 30 minutes before cooking. Rehydrate the hijiki in water (or hot water) and drain well.
Pit the umeboshis and mince them.
Put salt and sake in the rice cooker. Fill with water up to the line matching the number of cups of rice, and mix. Mix in the hijiki and chirimen jako lightly. Then turn on the rice cooker.
When the rice is cooked, let it steam for about 5 minutes. Add the minced umeboshi and mix well. Serve in a bowl with the white sesame seeds sprinkled. Garnish with shiso leaves if desired.
Shiso hijiki also adds a great flavor (Recipe ID: 1725680).
Story Behind this Recipe
I added chirimen jako to our family favorite hijiki umeboshi okowa. It's ok to cook the rice with umeboshi but the rice becomes a bit tinted so cook the rice as you prefer. This recipe comes out tasty with either combination of hijiki and umeboshi or hijiki and chirimen jako. I also recommend you try salmon okowa (Recipe ID: 655716).
1) It is still ok to rinse and keep sticky rice drained for about 15 minutes prior to cooking when you are short on time. 2) Adjust the amount of salt according to how salty umeboshi is. Start with a small amount of salt. Try the cooked rice and then add more salt if desired. 2 g of hijiki equals to about 1 tablespoon of dried one. Add hijiki as you like. Please use 4 umeboshi if small.