NAOKO'S CORN AND HIJIKI RICE

INGREDIENTS
INGREDIENTS

  • 2 cups (360 ml) short grain rice, rinsed
  • 1 ½ cups (360 ml) vegetable stock or water
  • 1 teaspoon sea salt
  • 1 tablespoon smoked soy sauce (can substitute w/ regular soy sauce)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dry hijiki seaweed, reconstituted
  • Kernels from 2 ears of corn
  • Your choice of mixed chopped herbs (such as cilantro, basil, mint, green onion, etc.)
  • Sliced radish, roasted pistachio, sliced avocado, lemon wedges
  • Harissa

    • Equipment:
    Donabe Rice Cooker
  • 2 cups (360 ml) short grain rice, rinsed
  • 1 1/2 cups (360 ml) vegetable stock or water
  • 1 teaspoon sea salt
  • 1 tablespoon smoked soy sauce (can substitute w/ regular soy sauce)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dry hijiki seaweed, reconstituted
  • Kernels from 2 ears of corn
  • Your choice of mixed chopped herbs (such as cilantro, basil, mint, green onion etc.)
  • Sliced radish, roasted pistachio, sliced avocado, lemon wedges
  • Harissa

    • Equipment:
    Donabe Rice Cooker

    INSTRUCTIONS
    INSTRUCTIONS

    1. Combine rice and stock in a donabe. Let soak for 20 minutes
    2. Add the sea salt, smoked soy sauce, and olive oil. Spread the hijiki over the rice, followed by the corn, in even layers
    3. Cover the donabe with both lids and cook over medium-high heat for 13–15 minutes, or until 2–3 minutes after the steam starts puffing out of the top lid. If you use a regular/ classic-style donabe or pot, start with high heat, then once it starts to boil, turn down the heat to low and cook for 10-12 minutes or until the water is absorbed fully
    4. Turn off the heat and let it stand for 20 minutes. Meanwhile, mix about 1 tablespoon of harissa and 1-2 tablespoons of olive oil in a small cup and set aside
    5. Uncover and gently fluff the contents. Serve into individual bowls and garnish with chopped herbs, radish, nuts, and avocado. Drizzle some harissa/ olive oil mixture (and even more olive oil if you like), and squeeze lemon to enjoy
    1. Combine rice and stock in a donabe. Let soak for 20 minutes
    2. Add the sea salt, smoked soy sauce, and olive oil. Spread the hijiki over the rice, followed by the corn, in even layers
    3. Cover the donabe with both lids and cook over medium-high heat for 13–15 minutes, or until 2–3 minutes after the steam starts puffing out of the top lid. If you use a regular/ classic-style donabe or pot, start with high heat, then once it starts to boil, turn down the heat to low and cook for 10-12 minutes or until the water is absorbed fully
    4. Turn off the heat and let it stand for 20 minutes. Meanwhile, mix about 1 tablespoon of harissa and 1-2 tablespoons of olive oil in a small cup and set aside
    5. Uncover and gently fluff the contents. Serve into individual bowls and garnish with chopped herbs, radish, nuts, and avocado. Drizzle some harissa/ olive oil mixture (and even more olive oil if you like), and squeeze lemon to enjoy

    Thanks for joining us 'in the kitchen with' Naoko!

    To learn more about and shop Naoko's shop, TOIRO Kitchen:

    toirokitchen.com
    @mrsdonabe

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