I often add Chicken OR Pork to this type of Glutinous Rice dish, but making it Vegan is easy. I used Abura-age (Fried Thin Tofu) for this Vegan version. It’s a good source of protein and a wonderful flavour comes out of it. I added Edamame as well, so this dish contains plenty of protein. Bamboo Shoot can be a great addition. You might think this dish tastes bland, but this is the typical Japanese flavour, which I love very much.


4 Servings


1.5 cups (*180ml cup) Glutinous Rice *short grain preferred
0.5 cup (*180ml cup) Japanese Short Grain Rice
3 to 4 Shiitake *If you use Dried Shiitake, they must be well rehydrated
1/2 Carrot
1 sheet ‘Abura-age’ (Fried Thin Tofu)
1/2 cup Edamame Beans *thawed if frozen
Spring Onion *finely chopped
Toasted Sesame Seeds

320ml Water
1 teaspoon Kombu (Kelp) Dashi Powder
1/2 teaspoon Salt
1 tablespoon Soy Sauce
1 tablespoon Mirin
*Note: You can add 1 teaspoon grated Ginger

  1. Slice OR cut Shiitake, Carrot and ‘Abura-age’ (Fried Thin Tofu) into small pieces.
  2. Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
  3. Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
  4. Scatter Shiitake, Carrot and ‘Abura-age’. Gently pour the soup over, but DO NOT stir.

  5. Press the Cook/Start button. When the rice is cooked, add Edamame and let them steamed for 10 minutes, then gently mix to combine.
  6. Sprinkle with some finely chopped Spring Onion and toasted Sesame Seeds, and enjoy.