Recipe: Delicious Wakame Rice

Delicious, fresh and tasty.

Wakame Rice. Soak the wakame in a bowl of warm water. Once the wakame is fully rehydrated, drain and pat dry with paper towels, removing any excess moisture. Wakame is the type of seaweed often used in Miso soup, but it can also be used in salads, or mixed into rice like this recipe.

Wakame Rice Then loosen, add well-drained Wakame and Toasted Sesame Seeds, and mix gently. Dried, already chopped up 'Wakame' is available from Asian grocery stores and some supermarkets. Most people use it for miso soup or salad. You can Have Wakame Rice using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Wakame Rice

  1. What You needis 2 cups of (*180ml cup) Japanese Short Grain Rice.
  2. Lets Go Prepare 400 ml of Dashi Stock *OR Water and 1/2 to 1 teaspoon Dashi Powder.
  3. It's 1 tablespoon of Mirin.
  4. What You needis 1 teaspoon of Salt.
  5. It's 2 tablespoons of Dry Cut Wakame.
  6. What You needis 1 tablespoon of Toasted Sesame Seeds.

Try this everyone's favourite 'Wakame Rice'. You do not need to buy Wakame Rice Seasoning Mix. Place hot cooked rice in a large bowl. Add edamame, nametake, and ochazuke wakame; toss to combine.

Wakame Rice step by step

  1. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear..
  2. Drain the rice and place it into the rice cooker’s inner pot. Add the Dashi Stock (OR Water and Dashi Powder), Mirin and Salt. Add more Water if needed to make the liquid up to the 2-cups-marking. Press ‘COOK’ button to start cooking..
  3. Soak Dried Cut Wakame in cold water until soft, drain well. *Note: If Wakame pieces are large, break (or cut) into smaller pieces before soak..
  4. When the rice is cooked, let it steamed for 10 minutes. Then loosen, add well-drained Wakame and Toasted Sesame Seeds, and mix gently..

Serve warm or at room temperature. Approximate nutrient analysis per serving: What is Ochazuke wakame furikake? Furikake is a Japanese rice seasoning. Ochazuke wakame is made with crunchy flakes of seaweed and small rice balls. Furikake is commonly served over rice or with soups.