
Every now and then I crave this type of Glutinous Rice dish, and eat it too much every time I cook it. It is my absolute favourite food. I usually cook it with Chicken, but today I used Pork. I definitely like slightly sweeter flavour for the Pork version and I added 1 teaspoon Sugar, but you may prefer less sweet flavour.
Makes
4 Servings
Ingredients
1.5 cups (*180ml cup) Glutinous Rice *short grain preferred
0.5 cup (*180ml cup) Japanese Short Grain Rice
250 to 300g Pork
1 small piece Ginger *grated
1/2 tablespoon Soy Sauce
1/2 tablespoon Sesame Oil
4 to 5 Dried Shiitake
1/2 Carrot
50g Bamboo Shoots *I used canned cooked Bamboo Shoots
1/2 cup Edamame Beans
Finely chopped Spring Onion for topping
Toasted Sesame Seeds for topping
Soup
320ml Chicken Stock *OR 320ml Water & 1 teaspoon Asian Chicken Bouillon Powder
1/2 tablespoon Soy Sauce
1 tablespoon Oyster Sauce *OR extra Soy Sauce
1 tablespoon Mirin
1 teaspoon Sugar *optional
1/4 teaspoon White Pepper
Method
- Soak Dried Shiitake in water until soft.
- Cut Pork into small pieces, place in a bowl, add grated Ginger, Soy Sauce and Sesame Oil, mix well, then set aside.
- Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
- Cut Carrot, Bamboo Shoot and softened Shiitake into small pieces.
- Place Pork pieces in Rice Cooker’s inner pot. Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and spread over the Pork.
- Scatter Carrot, Bamboo Shoot and Shiitake on top of the Rice, and gently pour the soup over, but DO NOT stir.
- Press ‘Cook’ button to start cooking. When the rice is cooked, add Edamame Beans and let them steamed for 10 minutes, then gently mix.
- Sprinkle with some finely chopped Spring Onion and toasted Sesame Seeds, and serve.
Comments
Coco
6/08/2024
Hello Hiroko, what sort of pork meat do you use for this recipe?
Hiroko
7/08/2024
Any parts will do, but I prefer not too-fatty but not too-lean parts. When I tool this photo, I used Scotch Fillet steaks.