Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, spinach, pork, hijiki seaweed rice bowl. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really 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 popular of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Spinach, Pork, Hijiki Seaweed Rice Bowl is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook spinach, pork, hijiki seaweed rice bowl using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Spinach, Pork, Hijiki Seaweed Rice Bowl:
- Make ready 1 dash Sesame oil
- Prepare 1/2 tbsp ☆ Grated garlic
- Take 1/2 tbsp ☆ Grated ginger
- Take 200 grams Ground pork
- Get 1 bunch Spinach
- Make ready 15 grams Hijiki seaweed (dried)
- Get 40 grams Cellophane noodles
- Prepare 2 tsp ★ Chicken soup stock granules
- Make ready 1 tbsp ★ Sake
- Prepare 2 tbsp ★ Oyster sauce
- Get 2 tbsp ★ Soy sauce
- Get 1 Pepper
- Prepare 1 Toasted white sesame seeds
- Get 1 ※ Ra-yu
- Get 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 is going to wrap it up with this special food spinach, pork, hijiki seaweed rice bowl recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
