Hijiki Takikomi Gohan

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.