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10minutes
Carefully wash the dried hijiki, soak in water, and chop into small pieces.
Add the washed rice, local sake, and usukuchi soy sauce to the rice cooker, and add water up to the 2 cup line.
Next, add the pickled plums and start cooking.
Rinse the rape blossoms in hot water in order from the stems to the leaves.
When the rice in step 2 is cooked, loosen the umeboshi inside and remove the seeds, add in step 3 and mix lightly to complete.
・If you don't have local sake, substitute 1 tablespoon of mirin and 1 tablespoon of cooking sake.
・Be careful not to boil the rape blossoms too much, and boil the stems and leaves separately.
・If you keep warm for a long time, the color of the rape blossoms will deteriorate, so try to eat them as soon as possible.
・Recommended for colorful mixed rice, lunch boxes and rice balls.
・Cooking time is not included in the required time.
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