Recreate the nostalgic taste of wakame rice, which was popular in school lunch menus! The trick is to mix flaked wakame into freshly cooked rice instead of cooking the wakame together. It's easy to make even if you don't have a commercially available mixed rice base. The scent of the sea will whet your appetite, and the slight saltiness makes it a perfect side dish♪

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■Ingredients (Serves 4 (5.5 cups rice cooker used))
・Rice (absorbed) 2 cups
・Sake 1 tablespoon
・Salt 1 teaspoon
・Water (as needed)
・Wakame (dried) 2 tablespoons
・White sesame seeds 1 tablespoon

■Procedure
(1) Put the wakame in a bag and roll it with a rolling pin to break it into small pieces. (If using salted wakame, wash 50g of salted wakame with water, drain, and cut into small pieces.
Wakame is salty, so cook without adding salt!
When it's done, add the wakame, taste it, and if it's not salty enough, add salt while adjusting.)
(2) Put rice, sake, and salt in the inner pot of the rice cooker, add water up to the 2 cups mark, and mix. Cook normally.
(3) Add the wakame and white sesame seeds and mix lightly. (Once cooked, add the wakame seaweed, taste and add more salt if it is not salty enough)

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*Things to keep in mind when enjoying cooking
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