Umeboshi Corn & Hijiki Rice

Ingredients

• 1 tablespoon dry hijiki seaweed
• 2 rice-cups (360 ml) short grain rice, rinsed
• 1 packet (60 g) mochi mugi barley
• 2 cups (480 ml) water
• 2 tablespoons sake
• 1 packet vegetable dashi powder
• Kernels from 2 ears of corn
• 2 tablespoons umeboshi puree (or mince umeboshi)
• Minced chives, for garnish