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We hope you got insight from reading it, now let’s go back to spinach, pork, hijiki seaweed rice bowl recipe. You can have spinach, pork, hijiki seaweed rice bowl using 15 ingredients and 11 steps. Here is how you achieve that.
The ingredients needed to cook Spinach, Pork, Hijiki Seaweed Rice Bowl:
- You need 1 dash Sesame oil
- Get 1/2 tbsp ☆ Grated garlic
- Prepare 1/2 tbsp ☆ Grated ginger
- Provide 200 grams Ground pork
- Prepare 1 bunch Spinach
- Use 15 grams Hijiki seaweed (dried)
- Take 40 grams Cellophane noodles
- Prepare 2 tsp ★ Chicken soup stock granules
- You need 1 tbsp ★ Sake
- Prepare 2 tbsp ★ Oyster sauce
- Use 2 tbsp ★ Soy sauce
- Prepare 1 Pepper
- You need 1 Toasted white sesame seeds
- Use 1 ※ Ra-yu
- Prepare 4 ※ Onsen or poached eggs
Steps 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.
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