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If you are having difficulty lately in the kitchen when it pertains to obtaining your food just right, you are not alone. Many people have natural cooking ability however not quite sufficient expertise to prepare with excellence. This Hijiki and Tuna Takikomi Gohan recipe is a great start, very easy to cook as well as scrumptious.

You need Uncooked Rice (1 cup = 180 ml rice cup).
You need Dried Hijiki.
You need Carrot.
You need light tuna.
You need to prepare Shimeji Mushroom.
Use Abura-age (thin fried tofu).
You need to prepare Soy sauce.
Use Sugar.
Provide Sake.
You need to prepare Mochi (rice cake).
Provide Katsuo-dashi powder.

Lightly rinse the rice. Fill the rice cooker bowl with water up to the 2 cup level mark and soak it for about 1 hour. Rehydrate the hijiki in water for about 30 minutes, then drain well..
Cut the carrot, shimeji mushrooms, abura-age (I recommend rehydrating it in hot water and draining before using) into bite-sized pieces..
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!). Cook the rice on the usual setting..
When it's done, leave to steam for 10 minutes without opening the rice cooker. Finally, mix the rice gently..

There is constantly something new to discover when it pertains to food preparation and also every chef's skill-set is open to enhancement. This Hijiki and Tuna Takikomi Gohan recipe is simply a few recipe concepts to help improve your chef's efficiency. There are a lot more good recipes available and also good chefs keep trying to find them throughout their lives. Constant learning is the essential to ever-improving cooking abilities.

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