‘Okowa’ is a type of Glutinous Rice dish. My mother used to cook it by steaming, but I cook it using a rice cooker just like ‘Takikomigohan’. When you use Glutinous Rice, you need to reduce the amount of liquid. As my ‘Pork Speck Takikomigohan’ was so successful, I tried to cook Asian flavoured version using Glutinous Rice, and it was seriously delicious. This is now one of my favourite ‘Okowa’ dishes.
1.5 cups (*180ml cup) Glutinous Rice *short grain preferred
0.5 cup (*180ml cup) Japanese Short Grain Rice
150g Pork Speck *cut into small bite-size pieces
50g Bamboo Shoots *I use canned cooked Bamboo Shoots
1/2 teaspoon Soy Sauce
1/2 teaspoon Sesame Oil
3 to 4 Shiitake *If you use Dried Shiitake, they must be well rehydrated
1/2 cup Edamame Beans OR Peas *thawed if frozen
Spring Onion *finely chopped, optional
Toasted Sesame Seeds *optional
320ml Chicken Stock *OR 320ml Water & 1 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Soy Sauce
1 tablespoon Mirin
1 small piece Ginger *grated
1/8 to 1/4 teaspoon White Pepper
*Note: You can add 1/2 to 1 teaspoon Sugar for sweeter flavour
- Cut Carrot, Bamboo Shoot and Shiitake into small pieces OR slices. Place Bamboo Shoot pieces in a small bowl, add Soy Sauce and Sesame Oil, and mix to combine, then set aside.
- Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
- Place Pork Speck pieces in Rice Cooker’s inner pot.
- Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and spread over the Pork Speck.
- Scatter Bamboo Shoot, Shiitake and Carrot. Gently pour the soup over, but DO NOT stir.
- Press the Cook/Start button. When the rice is cooked, add Edamame (OR Peas) and let them steamed for 10 minutes, then gently mix.
- Sprinkle with some finely chopped Spring Onion and toasted Sesame Seeds, and serve.
- *Note: ‘Okowa’ is perfect for ‘Onigiri’ (Rice Balls) because Glutinous Rice retains softness even next day. Simply form it into triangular shape and wrap it with Nori.