This is one of the most popular seasoned rice recipes in Japan. Hijiki is a kind of seaweed, normally dried and we use it after soaking in water. Hijiki gives a distinctive seaweed flavour. We often add small pieces of chicken meat to cook together, but today I used my chicken stock instead of chicken meat which I had made the other day.
![Dried Hijiki in a package](https://oishiirecipe.com/wp-content/uploads/2021/05/20210504_073310-800x600.jpg)
Ingredients for Hijiki Seaweed Rice
- Rice: 250ml
- Chicken Stock: 450ml
- Dried Hijiki Seaweed: about 4-5g
- Carrot: ½ to 1 small size
- Mushrooms: 2
- Soy Sauce: 1 tablespoon
- Mirin: 2 tablespoons
- Salt: 1 teaspoon
![dried hijiki](https://oishiirecipe.com/wp-content/uploads/2021/05/20210504_073423-800x600.jpg)
How to Cook Hijiki Seaweed Rice
1. Soak the dried Hijiki seaweed in water. After they have swollen up, roughly rinse them and drain.
![Dried Hijiki in water](https://oishiirecipe.com/wp-content/uploads/2021/05/20210504_073506-800x600.jpg)
![Hijiki in water](https://oishiirecipe.com/wp-content/uploads/2021/05/20210504_111434-800x600.jpg)
2. Cut the carrot and mushroom into thin small pieces.
![Hijiki Rice Recipe](https://oishiirecipe.com/wp-content/uploads/2021/05/20210504_111429-800x600.jpg)
3. Place all of the ingredients in a rice cooker and cook it as you cook normal rice.
![Hijiki Rice Recipe](https://oishiirecipe.com/wp-content/uploads/2021/05/20210504_111731-800x600.jpg)