‘Hijiki’ is a dark brownish coloured sea vegetable and it has been a part of the Japanese diet for centuries. Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. There is a health concern about the level of inorganic arsenic in Hijiki and some say it is toxic. I have learned that occasional Hijiki consumption is unlikely to cause health risks. Only eating more than 4.7g of Hijiki everyday continuously would be a problem. So you can try this dish without worrying about the toxicity!
Short Grain Rice 2 cups *180ml cup
Dry Hijiki 2 to 3 tablespoons *about 10g
Abura-age (Fried Thin Tofu) 1
Chicken 150 to 200g
Sake 1 tablespoon
Dashi Stock 400ml (*OR Water 400ml and Instant Dashi Powder 1/2 teaspoon)
Soy Sauce 2 tablespoons
Mirin 2 tablespoons
Wash Short Grain Rice and drain.
Soak Dry Hijiki in cold water for 10 minutes, drain, rinse and drain again.
Cut Chicken into 2cm size and place in a bowl. Add Sake and a pinch of Salt and massage, set aside.
Cut Carrot in half lengthways and slice 3 to 4 mm thick. Anura-Age is also needs to be thinly sliced.
Make soup by mixing Dashi Stock, Soy Sauce and Mirin.
Place well-drained Rice in the rice cooker’s inner pot, place Carrot, Chichen, Abura-age and Hijiki over the Rice evenly. DO NOT MIX. Gently pour the soup over.
Plug the rice cooker in and press the Cook/Start button. When the rice is cooked and steamed, open the lid and toss the rice gently.