Search Results for: hijiki

Sushi Taro Instant Chirashi and Inari Sushi


instant inarizushi

I use Sushi Taro and instant inari sushi package and make inarisushi. This is an instant version of making chirashi sushi by Sushi Taro. Chirashizushi is a popular Japanese home recipe and it is different than restaurant chirashizushi. It is very easy to make this sushi using these packages. You can eat chirashizushi itself and you can make inarizushi itself. But this time I used both package together and made great sushi! Yummy!! My friend mom use Hijiki mix with sushi rice and put it in the inarizushi. It’s very easy.  You just need to cook Japanese rice. This is great party finger food, too.

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Chirashizushi

Chirashizushi (ちらし寿司?, “scattered sushi”) is a bowl of sushi rice topped with a variety of sashimi and garnishes (also refers to barazushi). Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) are cooked or uncooked ingredients mixed in the body of rice in a bowl. There is no set formula for the ingredients and they are either chef’s choice or sometimes specified by the customer. It is commonly eaten because it is filling, fast and easy to make. Chirashizushi often varies regionally. It is eaten annually on Hinamatsuri in March.

Inarizushi

Inarizushi (稲荷寿司?) is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called “cone sushi”. If you want to read more, check this page.

Sushi taro package
This is the Sushi Taro package, you can find in Asian Grocery Store.


This is Sushi Taro inside package.

Sushi taro package
This is other side of bag, you can read this when you make this Chirashi.

inarizushi no moto
This is Inarizushi no moto package. You may be able to find in Asian grocery store.

inarizushi no moto
This is back side of the package, you can read this instruction.

 

You don’t need to make this egg crepe. This is optional. I like to put it in so I made this and decided to put the picture here.
It is not very difficult to make this. I mix eggs and put in a hot frying pan (if you have – non stick it would be easier) and quickly move the pan to make the egg spread in a thin layer. When you see the edge of the egg start peeling away from the pan, you flip the egg crepe upside down.

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egg egg egg egg

Cut egg crepe in half and lay sheets one on top of another. And cut in half again and lay sheets one on top of another, again. Then, you cut them julienne.  Besides the eggs, if you can buy some peas, it would be good to add it to them.  It is good color to add green in the chirashizushi no moto and rice.

rice Sushi taro Sushi taro Sushi taro

Cook rice and put in the Sushi Taro package and egg.  Mix it all together.  You don’t mix rice like you mix dough. You don’t want to smash the individual rice like paste. You will destroy the rice taste and can not make good sushi rice. Mix rice by cutting across it in a slashing motion, and then cool it by fanning.   Read this page.

Sushi taro Sushi taro Sushi taro Sushi taro

Lastly, Inarizushi package. There are 8 inarizushi in a package. You carefuly open, do not tear them. I use spoon to scoop the rice and carefuly put them in the pocket. Then you put NORI (from Sushi Taro pacage) on the top of Inarizushi. It is pretty to look at!

easy instant inarizushi

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Hijiki Dried Seaweeds Recipe

Seaweeds have many health benefit and I will put Hijiki dried seaweeds recipe here. It is delicious and low in calories, great for diet food. About the health benefit, readmy What is Hijiki? – The seaweed products page.

Hijiki

Ingredients:
Dried Hijiki ——————————————–1oz
Fish Cake ——————————————– 2oz
Vegetable oil —————————————–2tbs
Carrot ———————————————–2oz
Onion ————————————————2oz
Soy bean (already cooked or edamame) —————————2oz

Sauce
Dashi (katsuo dashi) ———————————–2 cups
Sugar ————————————————-3 tbs
Mirin ————————————————–4 tbs
Sake ————————————————–3 tbs
Soy sauce ———————————————6 tbs
Salt ————————————————–Pinch

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Wash Hijiki well in ample water, letting sand and unwanted particles sink to the bottom of the bowl, and scoop it up in a strainer. Soak it in lukewarm water for 20 min. Rinse again in water and drain.

Cut vegetables all almost the same size. I cut soaked seaweed into about 1 inch pieces so other vegetables at a same size. Japanese people eat food using chop sticks. So you should cut the vegetables to a size that would easily picked up by chopsticks all ingredients at one time with each bite.

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Put oil in the pot and heat it up. Put Onion and carrots into saute. Add seaweed and saute. Put dashi, sugar, fishcake into the pot and boil it. Add soy beans and boil it and add the rest of the sauce ingredients. Put Otoshi buta and turn the heat to low. Cook until the sauce is almost gone.

Hijiki

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FIND RECIPE

Rice
Futomaki sushi
Inari zushi
Sushi Rice
How to cook rice
Instant Chirashi and Inari Sushi

Rice-Donburi
Gyu don
Oyako don
Katsu don

Noodle
Yakisoba
Tarako Spaghetti
Putta nesca

Soup
Miso soup
Dashi stock

Tofu
Agedashi tofu
Mabo tofu

Egg
Dashi maki tamago

Beef
Chingyao rosu
Humberg
Chinjyao rosu – instant

Pork
Shoga yaki
sweet and sour
Sui Gyoza-dumpling
Katsu, Pork Katsu, Tonkatsu

Chicken
Chikuzen ni
Teriyaki chicken sandwitch
Chicken and Cauliflower Sweet Miso Sauce
Curry and Rice

Fish
saba no miso ni
Ebi chili
Ebi mayo

Sea weeds
Hijiki

Vegetables
Kinpira Gobo
Okonomi yaki

Bread

What is Hijiki? – The dried seaweed products

Hijiki (Heejiki) – the dried seaweed products has many minerals like Calcium, Phosphorus, Iron, Zinc, Potassium, and Sodium just lilke other seaweed products those are wakame and konbu.

Especially, Hijiki has the largest amount of Calcium than the other sea weeds.

Compared to konbu, Hijiki has twice as much Calcium.

Calcium works with Magnesium and it makes bones and teeth stronger, prevents osteoporosis, and relieves stress.
Iron in Hijiki is 550 times more than in milk.  The cure for anemia!

Iron is difficult to absorb, usually you should eat an amount a few times more than what is recommended. But, if you cook with other vegetables and eat together with iron-rich foods, the vitamin C in the vegetables helps absorption of iron in to your body. Then, you don’t need to eat much.

Fiber in Hijiki is 5 times more than in Gobo.  The intestines start working well and it is good for constipation.  Hijiki is very good food for women.

Also Hijiki has great amount of Zinc.

Zinc is good for your taste buds and sense of smell. And it helps your scars to heal faster.
Also, Hijiki is low calorie and low fat.  It is good for loosing weight in a diet.

You may think it is too much work to cook Hijiki, but you actually need to put Hijiki in water for 30 min.  After that, you cook it in water and you can store it in the refrigerator for few days.

Now, you can julienne lettuce and cucumber and mix them with Hijiki. Put your favorite salad dressing on it. It will be a very easy salad day!

Also, if you cook Hijiki with Soy, Abura age (fried Tofu), meat, vegetables (which I will introduce here), those ingredients nutrition complement each other and offers better nutrition in your food.  Takikomi gohan rice, and Sunomono (like pickles) etc.
It better to eat a little bit everyday.

Hijiki grows in winter to spring on the rocky beach.  It is not usually eaten raw. Cook it in water or steam first then dry it.