Loaded with colourful fibre, this easy-to-make Hijiki rice is perfect for those cravings for something light yet satisfying. 

Method (serves 4)

• To prepare the rice, wash thoroughly in a sieve for 2-4 minutes. 
• Constantly turn the rice over until the water turns clear. 
• Drain the rice and transfer it into a pan with 2 cups of water. 
• Leave it stand for 30 minutes in cold water.
• Bring to the boil for 1 minute, then reduce the heat and cover. Simmer for 8-9 minutes. 
• Turn the heat off and let it stand to cool for 15-20 minutes.
• For shitake mushroom stock, soak the dried shitake mushrooms in cold water for a few hours. 
• Squeeze the mushrooms to drain and reserve the liquid. This makes the mushroom ‘dashi’ (stock). 
• Keep the mushrooms. 
• Bring water with 1tbs of salt to the boil.
• Add mangetout and blanch for 2-3 minutes. 
• Drain and place in a cold bowl of water.  
• Drain well and slice the mangetout thinly into diagonal cuts. Use for garnish. 
• Soak the dried hijiki into cold water for 15-20 minutes. 
• Rinse and drain.
• Slice the peeled carrots very thinly.
• Sauté the hijiki, shitake mushrooms and carrots in oil. 
• Add the mushroom dashi (stock), sake, brown sugar, mirin, and soy sauce and simmer for 10 minutes.
• Combine the rice together with the braised hijiki mix.
• Serve on a plate and garnish with the mangetout.