Wakame Rice

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.

Drain the rice and place it into the rice cooker’s inner pot. Add the Dashi Stock (OR Water and Dashi Powder), Mirin and Salt. Add more Water if needed to make the liquid up to the 2-cups-marking. Press ‘COOK’ button to start cooking.

Soak Dried Cut Wakame in cold water until soft, drain well. *Note: If Wakame pieces are large, break (or cut) into smaller pieces before soak.

When the rice is cooked, let it steamed for 10 minutes. Then loosen, add well-drained Wakame and Toasted Sesame Seeds, and mix gently.