Steamed Sticky Rice with Hijiki, Umeboshi and Chirimen Jako

• 360 ml Non-glutinous rice or mochi rice
• 2 grams Hijiki
• 4 tbsp Chirimen Jako
• 4 Umeboshi
• 1 tsp Salt
• 1 tbsp Sake
• 1 Roasted white sesame seeds

1. Rinse the sticky rice and drain in a sieve 30 minutes before cooking.
2. Rehydrate the hijiki in water (or hot water) and drain well.
3. Pit the umeboshis and mince them.
4. Put salt and sake in the rice cooker.
5. Fill with water up to the line matching the number of cups of rice, and mix.
6. Mix in the hijiki and chirimen jako lightly.
7. Then turn on the rice cooker.
8. When the rice is cooked, let it steam for about 5 minutes.
9. Add the minced umeboshi and mix well.
10. Serve in a bowl with the white sesame seeds sprinkled.
11. Garnish with shiso leaves if desired.
12. Shiso hijiki also adds a great flavor.

rice, hijiki, salt, sake, white sesame seeds

Taken from cookpad.com/us/recipes/147413-steamed-sticky-rice-with-hijiki-umeboshi-and-chirimen-jako (may not work)