Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spinach, pork, hijiki seaweed rice bowl. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Buy Home Furniture & Decor Online Now. Rehydrate the hijiki seaweed by soaking in water until soft, then drain. Heat some sesame oil in a frying pan, then add the grated ginger and garlic. When it starts to smell good, add the ground pork.
Spinach, Pork, Hijiki Seaweed Rice Bowl is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Spinach, Pork, Hijiki Seaweed Rice Bowl is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook spinach, pork, hijiki seaweed rice bowl using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Spinach, Pork, Hijiki Seaweed Rice Bowl:
- Take 1 dash Sesame oil
- Get 1/2 tbsp ☆ Grated garlic
- Make ready 1/2 tbsp ☆ Grated ginger
- Make ready 200 grams Ground pork
- Make ready 1 bunch Spinach
- Take 15 grams Hijiki seaweed (dried)
- Prepare 40 grams Cellophane noodles
- Make ready 2 tsp ★ Chicken soup stock granules
- Make ready 1 tbsp ★ Sake
- Take 2 tbsp ★ Oyster sauce
- Make ready 2 tbsp ★ Soy sauce
- Take 1 Pepper
- Make ready 1 Toasted white sesame seeds
- Get 1 ※ Ra-yu
- Make ready 4 ※ Onsen or poached eggs
The hijiki will rehydrate and swell up. It is packed with dietary fibre, iron and calcium. Here is how you can achieve that. Specializing in handmade in-store preparation, please enjoy our "body conscious" teishoku (set meal) made with the gentle flavors of nature!
Instructions to make Spinach, Pork, Hijiki Seaweed Rice Bowl:
- Rehydrate the harusame glass noodles following the package instructions (by boiling briefly or soaking in boiling water), drain and cut into 3 cm long pieces. (I do this in a colander or sieve with kitchen scissors.)
- Prepare the main ingredients. Cut the spinach into 3 cm long pieces. Rehydrate the hijiki seaweed by soaking in water until soft, then drain.
- Heat some sesame oil in a frying pan, then add the grated ginger and garlic. When it starts to smell good, add the ground pork.
- Stir fry while breaking up the pork until it's crumbly.
- When the ground pork has changed color and is just about cooked through, add the spinach and stir-fry until it's limp and reduced in volume.
- Add the drained hijiki seaweed and harusame noodles, and mix everything together well while stir frying. Add the ingredients marked ★, mix so that everything is distributed evenly and continue cooking.
- Adjust the seasoning with pepper and turn off the heat. Add the sesame seeds and stir in, and it's done.
- I doubled the recipe in the photo above.
- When you are serving this as a side dish, it will be more substantial if you use coarsely chopped pork instead of ground pork.
- Please see the related recipe "Cabbage x Pork x Chinese chives: Gyoza dumpling-like Don Rice Bowl".
- Mako-san added some carrots to the recipe. It looks colorful, nutritious, and well-balanced.
Here is how you can achieve that. Specializing in handmade in-store preparation, please enjoy our "body conscious" teishoku (set meal) made with the gentle flavors of nature! For the sprouted brown rice bowl with carrot and hijiki. Place the hijiki in a medium bowl, and cover with water. Swirl the bowl around so the rice ball rolls, and the seaweed and sesame seeds stick to the outside.
So that’s going to wrap it up for this exceptional food spinach, pork, hijiki seaweed rice bowl recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
