Three new dishes for dinner

I tried three new dishes a few days ago and thought I’d share two of them with you.  The third was a vinegary spaghetti squash recipe that was okay but not remarkable.  The other two I will repeat in the future.

I saw hijiki gohan on TV last week and figured it would be a good thing to try.  Hijiki (Sargassum fusiforme, syn. Hizikia fusiformis) is pretty healthy and the rice looks appealing, so I gave it a go.  I looked it up in Japanese and found several recipes that looked good but lacked ease of this recipe.  Translation: I was lazy and wanted a ‘put everything in the rice cooker and press start’ recipe.  It only took a few minutes to get a good one (actually the only one I could find).  I went to cookpad.com which is one of the Japanese cooking sites I use the most.  My husband uses the Ajinomoto.co.jp recipe area but I dislike using a site named after MSG.

Hijiki Gohan

Posted by Kotarou Desu on Cookpad.com

3 rice cooker cups uncooked white rice
3 rice cooker cups of water minus a bit
2 teaspoons fish stock powder
1 tablespoon sugar
1 teaspoon salt
2 tablespoons cooking sake
1.5 tablespoons soy sauce
15g dried
hijiki
1/2 carrot, quartered lengthwise then sliced thinly
3 tablespoons black sesame seeds
1 can tuna fish

Wash the rice in the rice cooker bowl and fill almost up to the three cup line. Add the rest of the ingredients, mix, close the rice cooker and press start.  When the rice is finished it will completely fill a three cup rice cooker so you will have to put the rice into a bowl to stir it. Stir and serve.

Also makes great rice balls and tastes good fried up the next day.

Next was daikon  no nimonoDaikon is the giant white radish you can find in almost any Asian supermarket.  Nimono literally translates into boiled stuff so you can imagine the cooking process.  This is another easy one.  I found it here on cookpad.com as well.  This is a classic dish and I’m ashamed to admit that I made it for the first time after being in Japan for seven years.

Daikon no Nimono

Posted by Aki Pafe on Cookpad.com

1/2 daikon cut into bite sized chunks
1 tablespoon ginger, cut into very small pieces or grated
2 tablespoons cooking sake
2 tablespoons
mirin
1.5 tablespoons sugar
2.5 tablespoons soy sauce
oil

Heat oil in the bottom of the pan and saute the ginger until it changes color.  Add the daikon and fry until browned.  Add the rest of the seasonings and enough water to just cover the daikon pieces.  Bring to a boil and simmer on medium heat until there is little liquid left.  Serve.

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