Japanese Mixed Rice with Jako, Sesame & Seaweed

<Japanese Mixed Rice with Jako, Sesame Oil & Seaweed/ じゃこの混ぜご飯>

▶Serves 2

Ingredients

• 1 1/2 cups cooked Japanese white rice (warm)

• 2 tbsp jako (small dried whitebait fish)

• 1 tsp sesame oil

• 1/4 tsp salt

• 1 tsp soy sauce

• 2 tbsp ground toasted sesame seeds

• 1 tbsp dried wakame (seaweed, unsalted)

Instructions

1. Cook the rice

   • Prepare Japanese white rice and keep it warm. You’ll need about 1 1/2 cups.

2. Cook the jako

   • Heat sesame oil in a small pan over medium heat.

   • Add the jako and sauté for 1–2 minutes until fragrant and slightly crispy.

   • Rehydrate the wakame

     • Place the dried wakame in a small bowl of water and let it soak for 5 minutes, or until softened.

     • Drain well and gently squeeze out excess water. Finely chop the wakame with kitchen scissors or a knife. Set aside.

3. Mix everything

   • In a large bowl, add the warm rice.

   • Add the cooked jako, salt, soy sauce, ground sesame seeds, and dried wakame.

4. Combine

   • Gently mix until evenly combined.

   • Taste and adjust seasoning if needed.

5. Serve

   • Divide into bowls and enjoy warm or at room temperature.

     
     

MIWA’s Tips

If you don’t have jako, you can substitute with katsuobushi (bonito flakes) or salmon flakes.

Storage time

Keep in an air-tight container in the fridge for 2 days, freezer for 2 weeks.

This rice is great to be served in this tableware.

<MIWA’s recommendations♡>

- MIWA's E-cookbooks are available！ I hope this will be helpful and enjoyable in your kitchen^^

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