Hijiki and Tuna Takikomi Gohan

• 2 cups Uncooked Rice (1 cup = 180 ml rice cup)
• 10 g Dried Hijiki
• 1/4 Carrot
• 1 Can light tuna
• 1/2 Pack Shimeji Mushroom
• 1 piece Abura-age (thin fried tofu)
• 1 Tbsp Soy sauce
• 1 Tbsp Sugar
• 1 Tbsp Sake
• 1 Mochi (rice cake)
• 1 tsp Katsuo-dashi powder

1. Lightly rinse the rice.
2. Fill the rice cooker bowl with water up to the 2 cup level mark and soak it for about 1 hour.
3. Rehydrate the hijiki in water for about 30 minutes, then drain well.
4. Cut the carrot, shimeji mushrooms, abura-age (I recommend rehydrating it in hot water and draining before using) into bite-sized pieces.
5. Add the all ingredients and seasonings into the rice cooker, then place the mochi on the top (Mochi is not necessary, but it gives the rice a sticky texture!).
6. Cook the rice on the usual setting.
7. When it's done, leave to steam for 10 minutes without opening the rice cooker.
8. Finally, mix the rice gently.

rice, hijiki, carrot, light tuna, mushroom, soy sauce, sugar, sake, rice cake

Taken from cookpad.com/us/recipes/284674-hijiki-and-tuna-takikomi-gohan (may not work)