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
  1. Soak Dried Shiitake in water until soft.
  2. Cut Pork into small pieces, place in a bowl, add grated Ginger, Soy Sauce and Sesame Oil, mix well, then set aside.
  3. Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
  4. Cut Carrot, Bamboo Shoot and softened Shiitake into small pieces.
  5. 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.
  6. Scatter Carrot, Bamboo Shoot and Shiitake on top of the Rice, and gently pour the soup over, but DO NOT stir.
  7. Press ‘Cook’ button to start cooking. When the rice is cooked, add Edamame Beans and let them steamed for 10 minutes, then gently mix.
  8. Sprinkle with some finely chopped Spring Onion and toasted Sesame Seeds, and serve.