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Hijiki Gohan

Hijiki Gohan Prep Time: 30   minutes Cook Time: 30   minutes Total Time: 1   hour Course:  Rice, Rice dish Cuisine:  Japanese Servings:  6 Calories:  283 kcal Author:  Shihoko | Chopstick Chronicles Ingredients 2   cups   rice   *1 10   g   dry hijiki   *2 50   g   edamame   *3 50   g   chicken mince (ground chicken) 1/2   carrot   *or 40g 1   tbsp   sesame seed oil a   pinch of  sesame seeds to top a   pinch of   bean sprouts to garnish Seasoning 2   tbsp   soy sauce 1/2   tsp   salt 1   tbsp   sake 1   tbsp   mirin 1   tsp   sugar Metric  -  US Customary Instructions Place dry hijiki in a bowl of 500 ml water. Let hijiki absorb water for about 30 minutes.  Cook rice in a rice cooker.  *4 While rice is being cooked, cut carrot into matchsticks and shell edamame and set these aside. *5...
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HOMEMADE MISO RAMEN (ミソ ラーメン)


HOMEMADE MISO RAMEN (ミソ ラーメン)

This is an easy miso ramen recipe that only takes 15 minutes to make from start to finish!
  • Author: Caroline Phelps
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  • Prep Time: 10 minutes
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  • Cook Time: 5 minutes
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  • Total Time: 15 minutes
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  • Yield: 2 1x
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  • Category: Noodles
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  • Method: Stove top
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  • Cuisine: Japanese

INGREDIENTS

  • 1 cup Napa cabbage (shredded or finely chopped)
  • 1/3 cup carrots (peeled and cut into thin strips)
  • 1 tablespoon vegetable oil
  • 2 cloves garlic (finely chopped)
  • 3 scallions (finely chopped)
  • 2 packages dry or fresh ramen noodles, or egg noodles
  • 4 cups low sodium chicken stock
  • 2 boiled eggs (optional)

FOR THE MISO TARE:

  • 1/2 teaspoon tobanjan (Korean chili bean sauce) [optional]
  • 1 teaspoon ginger (peeled and grated)
  • 1/4 cup red, white, or awase miso paste (I use awase miso )
  • 2 tablespoons cooking sake
  • 2 tablespoons mirin
  • 1/2 teaspoon sesame oil

INSTRUCTIONS

  1. Mix the ingredients for the miso tare in a bowl and set aside.
  2. In a medium size pot, heat up chicken stock.
  3. In a separate pot, bring about 6 cups of water to boil.
  4. In a medium size pan over high heat, add oil and garlic and cook for 1 minute.
  5. Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
  6. When water is boiling, add ramen noodles and cook and follow instructions on the package (usually about 3 minutes). Drain and set aside.
  7. Divide miso tare evenly between 2 bowls (about 2 tablespoons each).
  8. Add ramen noodles and chicken stock to the bowls.
  9. Stir well and top with scallions, cabbage, carrots and pickled eggs. Serve hot.

Source : pickledplum.com




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