Okowa Recipe – How to make steamed sticky rice

Okowa originally came from China, it’s steamed rice.

I love the texture anthe rich flavor, since we use a lot of Umami for it, and you can eat it as a snack if it’s Onigiri shape.
(it’s already seasoned)

I show you how to make no meat one, but please arrange different vegetable or meat (I think chicken or pork is nice) 🙂

Ingredients:
3 rice cups of Japanese sticky rice (about 560cc)
2 medium carrot, diced
3 dried Shiitake, soaked in the water and sliced
1 cup of dried small shrimp

(A) 1 Tbs. sugar
(A) 3 Tbs. soy sauce
(A) 2 Tbs. Sake

1 cup of water (which is used for soaking dried mushroom)

Preparation:
– Soak the stiky rice with enough water for 1 hour in advance, then drain the water
– Soak the dried Shiitake in 300-400cc water for few hours in advance

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1. Place 2 Tbs. of vegetable oil in a pan then pan-fry the dried shrimp until you have good flavor.
Then add the sliced mushroom, and carrot.

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2. When all the ingredients are almost cooked, add all the (A)s then cook for few minutes.

3. In the other pan, place 2 Tbs. vegetable oil the pan-fry the sticky rice.

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4. When the rice became clear, add alal the (2) and 1 cup of Dashi (from soaking the mushroom) then cook until all the liquid is gone.

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5. Place all of them in a steamer then steam it for 20mins.

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You can eat Okowa as rice, or it’s also nice to make Onigirg which is my favorite 🙂

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