English Peas & Hijiki Mochi Mugi Rice
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Cooking tools:
- Donabe
- Rice paddle
- Wooden onigiri mold
- Stove
- Mixing bowl
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
Ingredients
- 1 tablespoon dry hijiki seaweed
- 2 rice-cups (360 ml) short grain rice, rinsed
- 1 packet (50 g) mochi mugi barley
- 500 ml water
- 1 tablespoon usukuchi shoyu (can substitute with other soy sauce)
- 1 teaspoon moshio sea salt
- 1 packet vegetable dashi powder, tear the packet and use just the content
- 1 cup (240 ml) shelled fresh English peas
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