‘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.


4 Servings


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 Carrot
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

  1. 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.
  2. Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
  3. Place Pork Speck pieces in Rice Cooker’s inner pot.
  4. Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and spread over the Pork Speck.
  5. Scatter Bamboo Shoot, Shiitake and Carrot. Gently pour the soup over, but DO NOT stir.

  6. Press the Cook/Start button. When the rice is cooked, add Edamame (OR Peas) and let them steamed for 10 minutes, then gently mix.
  7. Sprinkle with some finely chopped Spring Onion and toasted Sesame Seeds, and serve.
  8. *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.