Looking for a recipe that makes you enjoy more healthy brown rice?
Brown rice is relatively difficult to enjoy on its own because of its harder texture. It is also infamous for being harder to cook with. However, with the right ingredient and techniques, brown rice can be made into all kinds of enjoyable dishes.
This article will introduce how to deliciously cook brown rice with tamari sauce so you can incorporate more healthy ingredients into your diet. The recipe for tamari rice is quite flexible, so you can add whatever ingredient you like to the rice.
Seasoned Brown Rice with Hijiki Seaweed
Ingredients
- 720 g Brown Rice
- 500 ml Water
- 1 tsp Tamari Sauce 6g
- 0.5 tsp Salt 3g
- 12 g Hijiki Seaweed
- 0.25 piece Carrot
- 0.5 pieces Aburaage Fried Tofu Pouch
Instructions
- Rinse the brown rice and soak it in plenty of water for at least half a day (6 hours). Drain the brown rice after it is soaked plenty. Then, wash the sprout hijiki quickly.
- Cut the carrots into 2 cm pieces. After that, boil the fried tofu to drain the oil and cut into 2 cm pieces.
- Put drained brown rice in the inner pot (earthenware pot, rice cooker, or pressure cooker) of the rice cooker and pour water. ※The water amount might differ if you use a different machine, so please count the water according to how to cook brown rice article.
- Add tamari sauce and salt and mix well.
- Add carrots, aburaage, and hijiki seaweed and mix quickly.
- Cook with the method of cooking brown rice.
- Once cooked, mix the whole thing thoroughly. Serve with other food or pack for a rice ball (onigiri) or bento.
Comments from Registered Dietitian About This Recipe
- Seasoned mixed brown rice is recommended for those who find it difficult to eat brown rice as it is, which has a unique flavor. In addition, carrot vitamin A, hijiki calcium, and fried protein supplement the nutritional deficiency of brown rice. It’s also a recommended recipe to eat when you don’t have time or make rice balls for your lunch.
About Tamari Sauce
Tamari sauce is a wheat-free variant of Japanese soy sauce. Regular soy sauce is often brewed with 50% wheat so it’ll be easier to mass-produce. Since tamari only uses soy as the main ingredient, we can say that it is the best gluten-free alternative to soy sauce.
Product Used In The Recipe
Using local soybeans of Anjo City and salt from Seto City, this tamari sauce is matured/aged for three years in a traditional, large cedar vat that has been used since the Bunsei Age.
The appealing point of this tamari is its natural umami taste. With just a small amount, you can already savor the deliciousness of this sauce. Feel free to use this tamari sauce for boiled food, fried rice, or teriyaki.
