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Super Easy Method to Making Delicious Spinach, Pork, Hijiki Seaweed Rice Bowl

Spinach, Pork, Hijiki Seaweed Rice Bowl is the first thing that comes to most people’s mind when it comes to a perfect dish. Today, we are going to tell you instructions on preparing a delicious Spinach, Pork, Hijiki Seaweed Rice Bowl.

Spinach, Pork, Hijiki Seaweed Rice Bowl

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 cook it.

Firstly, here are the ingridients that you should prepare to make Spinach, Pork, Hijiki Seaweed Rice Bowl:

  1. You need 1 dash of Sesame oil.
  2. Get 1/2 tbsp of ☆ Grated garlic.
  3. Provide 1/2 tbsp of ☆ Grated ginger.
  4. Prepare 200 grams of Ground pork.
  5. Use 1 bunch of Spinach.
  6. Get 15 grams of Hijiki seaweed (dried).
  7. Provide 40 grams of Cellophane noodles.
  8. Get 2 tsp of ★ Chicken soup stock granules.
  9. Provide 1 tbsp of ★ Sake.
  10. Prepare 2 tbsp of ★ Oyster sauce.
  11. Provide 2 tbsp of ★ Soy sauce.
  12. You need 1 of Pepper.
  13. Provide 1 of Toasted white sesame seeds.
  14. Provide 1 of ※ Ra-yu.
  15. Provide 4 of ※ Onsen or poached eggs.

After readying the ingridients, now we are ready to make our delightful Spinach, Pork, Hijiki Seaweed Rice Bowl:

  1. 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.).
  2. Prepare the main ingredients. Cut the spinach into 3 cm long pieces. Rehydrate the hijiki seaweed by soaking in water until soft, then drain..
  3. 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..
  4. Stir fry while breaking up the pork until it's crumbly..
  5. 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..
  6. 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..
  7. Adjust the seasoning with pepper and turn off the heat. Add the sesame seeds and stir in, and it's done..
  8. I doubled the recipe in the photo above..
  9. When you are serving this as a side dish, it will be more substantial if you use coarsely chopped pork instead of ground pork..
  10. Please see the related recipe "Cabbage x Pork x Chinese chives: Gyoza dumpling-like Don Rice Bowl"..
  11. Mako-san added some carrots to the recipe. It looks colorful, nutritious, and well-balanced..

Looking for a quick and healthy way to use up some holiday leftovers? A Turkey and Spinach Rice Bowl may be just what you seek! Place the hijiki in a medium bowl, and cover with water. Combine the remaining soy sauce and mirin in a small bowl, and place within reach of your wok or pan. Fiber filled brown jasmine rice, chopped spinach, a creamy soft boiled egg, and a splash of sriracha make a quick, healthy, and delicious breakfast.

Recipe : Spinach, Pork, Hijiki Seaweed Rice Bowl

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