‘Okowa’ is the name of a type of steamed glutinous rice dish, often mixed with vegetables, nuts and other various ingredients. This chicken and vegetable ‘Okowa’ is, I can say quite surely, one of my top there favourite dishes.
Glutinous rice is used to make ‘Mochi’ and it has sticky and rubbery texture. My mother used to make this ‘Okowa’ using a large steamer. The texture of her steamed ‘Okowa’ rice is quite elastic and rubbery. I loved it.
I don’t use the steamer. I use my rice cooker. It is much easier and the result is good enough for me. The only problem of this ‘Okowa’ is too yummy and I always end up eating too much!
4 to 6 Servings
Glutinous Rice 2 cups (180ml cup) *short grain preferred
Japanese Short Grain Rice 1 cup (180ml cup)
Chicken Thigh Fillets 2 *about 250g
Sake 1 tablespoon
Bamboo Shoots (I use canned cooked Bamboo Shoots.) 80g *sliced
Soy Sauce 1 to 2 teaspoons
Carrot 1/2 *about 80g
Shiitake 5 to 6 *about 80g
Toasted Sesame Seeds for topping *optional
Spring Onion for topping 1 *finely sliced, optional
Chicken or Dashi Stock 450ml *OR Water 450ml & Asian Chicken Bouillon Powder 1 teaspoon
Soy Sauce 2 tablespoons
Mirin 1 tablespoon
Wash Glutinous Rice and Regular Short Grain Rice together and drain.
Cut Chicken into 2cm size and place in a bowl. Add Sake and a pinch of Salt and massage, set aside.
Place drained Bamboo Shoots in a bowl, add Soy Sauce and marinate while you are preparing other vegetables.
Cut Carrot in half lengthways and slice 3 to 4 mm thick. Slice Shiitake. If you use dried Shiitake, they must be well rehydrated.
Make soup by mixing all the ingredients.
Place well-drained Rice in the rice cooker’s inner pot, place Bamboo Shoots, Carrot and Shiitake slices over the Rice evenly. DO NOT MIX. Gently pour the soup over.
Plug the rice cooker in and press the Cook/Start button. When the rice is cooked and steamed, open the lid and toss the rice gently.
Sprinkle some toasted Sesame Seeds and chopped Spring Onions over the top and serve.