Cooked rice with luncheon meat and hijiki seaweed
COUNTRY: DENMARK
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Ingredients
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European Union
- Luncheon meat - Denmark: 1.2 pack
- Hijiki: 50 g
- Granulated soup stock: 5 g
- Soy sauce: 10 g
- Rice: 3 cups
Instructions
Serves
1 - 4
Step 1
Cut the luncheon meat into 5 mm cubes
Step 2
Wash the rice until the starch is fully removed, then pour into a rice cooker with the luncheon meat. Add water to the 3-cup mark on the rice cooker and granulated soup stock, soy sauce and hijiki, and cook.
Step 3
When it’s cooked, scoop up the entire contents from the bottom and mix well.
Tips
The luncheon meat and hijiki bring flavor to the rice when cooked together.
