‘Okowa’ is a Japanese dish of Glutinous Rice. ‘Okowa’ that is seasoned with Soy Sauce is probably my absolute favourite food. My mother cooks it by steaming, but I cook it using a rice cooker. It is the easiest way to cook ‘Okowa’, and the result is good enough if regular Rice is mixed with Glutinous Rice. You must remember you need a smaller amount of liquid to cook Glutinous Rice.


4 Servings


1.5 cups (*180ml cup) Glutinous Rice *short grain preferred
0.5 cup (*180ml cup) Japanese Short Grain Rice
50g Dried Mushrooms *broken ones are actually better

1 small piece Ginger *grated
1 tablespoon Soy Sauce
1 tablespoon Mirin
1/2 cup Edamame Beans OR Cooked Ginkyo Nuts *thawed if frozen
Toasted Sesame Seeds *optional
Spring Onion and Toasted Nori can be a good topping

320ml Water
1 teaspoon Kombu (Kelp) Dashi Powder
1 tablespoon Soy Sauce
1 tablespoon Mirin
1 teaspoon Sesame Oil
1/4 teaspoon Salt

  1. Break Dried Mushrooms into small pieces, so that you won’t need to cut or slice them later. Soak them in warm water until absolutely soft. Darin, and wash them well with clean water, then drain. *Note: DO NOT squeeze to remove extra water.
  2. Mix Ginger, Soy Sauce and Mirin in a bowl, add the softened Mushrooms, mix to combine, and set aside.
  3. Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
  4. Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
  5. Gently pour the Soup, spread the Mushroom mixture on top, but DO NOT stir. Then press ‘COOK’ button to start cooking.
  6. When the Rice is cooked, add Edamame (OR Cooked Ginkyo Nuts), let it steamed for 10 minutes, then mix gently.
  7. Sprinkle with some Toasted Sesame Seeds and enjoy. You may wish to add some finely chopped Spring Onion OR shredded Toasted Nori.