• Rice2 合
• Hijiki seaweed (dried, me-hijiki)2 tbsp
• Carrot2–3 cm
• Aburaage (thin fried tofu)1 slice
• ★Soy sauce1 tbsp
• ★Sake2 tbsp
• ★Salt1 tsp
• ★Hon-dashi (Japanese soup stock granules)1 tsp
• ★Mirin1 tbsp

1. 1

   Rinse 2 合 of rice, then drain in a colander and set aside.

2. 2

   Soak 2 tbsp of dried hijiki in water to rehydrate, then drain thoroughly in a separate colander.

3. 3

   Cut 1 slice of aburaage into thirds lengthwise, then thinly slice into 2–3 mm strips. Cut 2–3 cm of carrot into similar-sized pieces.

4. 4

   Add the rice to the rice cooker, stir in the ★ seasonings, then pour in the usual amount of water. Add the rehydrated hijiki, carrot, and aburaage, and cook on the normal setting.

5. 5

   Once done, let it steam for about 5 minutes, then gently fold everything together to finish.

You can use any variety of dried hijiki, not just me-hijiki (the fine type). If you have extra time to let it soak longer, it will come out even more tender.

• Calories170 kcal
• Protein3.6 g
• Fat2 g
• Carbs33.5 g
• Sodium0.9 g