This is another post using hijiki sea vegetable and brown rice. Ms. Shimbo uses a number of Western ingredients from the pantry and refrigerator: anchovy paste, parmesan cheese, and olive oil. She also suggests adding sun-dried tomatoes. The rice could be left-over and refrigerated, or make it fresh in the morning and refrigerate until dinner-time. I loved the combination of flavors in this recipe, and I’m sure you will too! I pan-fried some tilapia, blanched a bit of spinach, and cut some yellow tomatoes to make the meal more hardy.
Stir-Fried Hijiki Rice
Hijiki Gohan Hiroko-fuu
serves 2 as a light meal
page 300
- 3 Tablespoons hijiki sea vegetable
- soaked in a bowl of cold water for 20 minutes
- 1 ½ cup brown rice
- cooked in 3 ¾ cups water
(Ms. Shimbo uses 2 cups raw rice)
- cooked in 3 ¾ cups water
- 2 to 3 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 2 teaspoons anchovy paste
- ½ cup freshly grated parmesan cheese
- 1 teaspoon tamari
- ¼ cup minced parsley
The Chinese chives in my garden are fresh
and tender, so I used them instead.
Bring a medium pot of water to a boil. Drain the hijiki, and boil it for 1 minute. Drain the hijiki again, and pat it dry with paper towels.
Put the cold rice into a medium bowl. With your hands, break the lumps into separate grains.
Heat a wok over low heat, and add the olive oil. When the oil is hot, add the garlic, and cook for 20 seconds. Add the hijiki and anchovy paste, and cook for 2 minutes, stirring. Increase the heat to medium-high, add the rice, and cook, stirring, until the rice is heated through.
Add ¹/3 cup of the parmesan cheese, and toss thoroughly. Season the rice with the tamari, and fold in the chopped chives (or parsely).
Garnish the hot ;rice with the remaining parmesan cheese. (Note, I think I have a heavier hand with the cheese than Ms. Shimbo!)
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Tess's Japanese Kitchen 
Hello!
My sons like reice. I buy 5 kilogram of rice. And we eat it in 5 days. I am busy to buy rices.
That is lots of rice! Your sons must really like rice!
My husband and I eat about that much (5 kilograms) Japanese rice in about 2 months or a bit longer. We eat other kinds of rice, too: Jasmine rice sometimes, and Mexican rice is good too.
My husband often eats “sweet brown rice” for breakfast.
It looks like Japanese sweet rice (glutinous rice, mochi rice?? not sure which word you would know??). I’m not sure if Japanese people would like it? I think he puts butter and honey on it.
I just told him I am writing a reply to you. He told me to say to you, “Hello!” And he is happy that I have a friend in Japan.
And, I give you my best wishes!
I do not put honey on rice! That would be like putting whipped cream on beer. A few drops of sesame oil and shoyu, maybe (on rice, not on beer.)
honey
≥^↓^≤