How to Prepare Speedy Spinach, Pork, Hijiki Seaweed Rice Bowl

Hey everyone, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Speedy Spinach, Pork, Hijiki Seaweed Rice Bowl. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Spinach, Pork, Hijiki Seaweed Rice Bowl, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spinach, Pork, Hijiki Seaweed Rice Bowl delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spinach, Pork, Hijiki Seaweed Rice Bowl is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Spinach, Pork, Hijiki Seaweed Rice Bowl using 15 ingredients and 11 steps. Here is how you can achieve it.

Originally I just used ground meat and glass noodles in this dish, but I gradually added more ingredients - spinach, then hijiki seaweed, then sesame seeds... so that my children could get a lot of nutrition in one dish. My kids love the flavor of this dish so much that they gobble it up even with a little extra spinach added. Cut the glass noodles in short pieces if you're using this as a rice bowl topping or side dish, and in long pieces if you're serving this as a standalone dish. Top with a poached egg for an even more nutrient-dense (and creamy) meal! If you like spicy food, try drizzling in some ra-yu (spicy hot sesame oil) on this - it's really good! For 4 servings. Recipe by Yumisuna77

Ingredients and spices that need to be Take to make Spinach, Pork, Hijiki Seaweed Rice Bowl:

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

Instructions to make to make 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.

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