‘Okowa’ is 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 3 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’ is quite elastic and rubbery.
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
2 cups (*180ml cup) Glutinous Rice *short grain preferred
1 cup (*180ml cup) Japanese Short Grain Rice
2 Chicken Thigh Fillets *about 250g
1 tablespoon Sake
80g Bamboo Shoots (I use canned cooked Bamboo Shoots) *sliced
1 to 2 teaspoons Soy Sauce
1/2 Carrot *about 80g
5 to 6 Shiitake *about 80g
Toasted Sesame Seeds for topping
1 Spring Onion for topping *finely sliced
2 cups (500ml) Chicken Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder
2 tablespoons Soy Sauce
1 tablespoon Mirin
- Wash Glutinous Rice and Regular Short Grain Rice together and drain.
- Cut Chicken into 2cm size and place in a bowl. Add Sake and 1 pinch 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 Chicken pieces in the rice cooker’s inner pot, cover with well-drained Rice, place Bamboo Shoots, Carrot and Shiitake slices over the Rice evenly. DO NOT MIX. Gently pour the soup.
- Press Cook/Start button. When the rice is cooked and steamed, open the lid and toss the rice gently.
- Sprinkle with some Toasted Sesame Seeds and finely chopped Spring Onion and serve.