Foryoueats: Hijiki Rice (Takikomi Gohan)

Name: Foryoueats: Hijiki Rice (Takikomi Gohan)
Total time: 60 min
Ingredients: 1½ cups uncooked Japanese short-grain white rice (1½ cups of uncooked rice are 2 rice cooker cups (10.6 oz, 300 g) and yield roughly 4 servings (3½ cups, 660 g) of cooked rice); 1 piece aburaage (deep-fried tofu pouch) (¾ oz, 20 g); ⅓ carrot (2.5 oz, 70 g); For the Dashi (vegan-friendly):; 1⅓ cups water; 1 piece kombu (dried kelp) (10 g; 4 x 4 inches, 10 x 10 cm per piece); 2 pieces dried shiitake mushrooms (3–5 g each); For the Seasonings:; 2 Tbsp usukuchi (light-colored) soy sauce (or regular soy sauce); 2 Tbsp mirin; 1 Tbsp sake; ½ tsp Diamond Crystal kosher salt

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This takikomi gohan recipe uses Japanese short-grain white rice, dried hijiki seaweed, aburaage (deep-fried tofu pouch), carrot, kombu, and dried shiitake mushr

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Ingredients

1½ cups uncooked Japanese short-grain white rice (1½ cups of uncooked rice are 2 rice cooker cups (10.6 oz, 300 g) and yield roughly 4 servings (3½ cups, 660 g) of cooked rice)
1 piece aburaage (deep-fried tofu pouch) (¾ oz, 20 g)
⅓ carrot (2.5 oz, 70 g)
For the Dashi (vegan-friendly):
1⅓ cups water
1 piece kombu (dried kelp) (10 g; 4 x 4 inches, 10 x 10 cm per piece)
2 pieces dried shiitake mushrooms (3–5 g each)
For the Seasonings:
2 Tbsp usukuchi (light-colored) soy sauce (or regular soy sauce)
2 Tbsp mirin
1 Tbsp sake
½ tsp Diamond Crystal kosher salt