Photo: Cooked Rice with Chicken and Hijiki Seaweed

A highly fulfilling rice, chicken and vegetable meal.

Cooking time
30 minutes +
  • Nutrition facts are for one serving.
  • Time to prepare and cook rice is not included in the cooking time.

Ingredients(Servings: 4)

360 ml (1.5 cups)


50 g (1.8 oz.)


1 Tbsp

1 Tbsp



  • Garnish with green laver if available.


  1. Wash the rice and pour in a strainer. Set aside for 30 minutes. Soak the hijiki in water to soften.
  2. Cut the chicken breast at an angle into 2 cm (3/4 in.) wide pieces.
  3. Scrape the skin from the burdock root, cut into thin shavings. Soak in water for 2 minutes, then remove and dry. Slice the carrot into thin round slices, then each piece into quarters.
  4. Heat the sesame seed oil in a fry pan, quickly fry (2). Add in (3) and stir fry together. Season with (A) and continue to cook and stir until the soup has almost completely evaporated.
  5. Add (1) to a rice cooker and fill with the appropriate amount of water. Place (4) on top and cook as usual. Serve in a bowl.