Seasoned and steamed/boiled glutinous rice (mochigome) are generally called okowa in Japan, and they are cooked with various ingredients. This recipe mainly uses mushrooms.
Yield: 4 servings
Ingredients:
- 2 1/4 cup mochigome (glutinous rice)
- 5 oz shimeji (Brown Beech mushrooms), or maitake mushrooms, or shiitake mushrooms
- 2 oz carrot, peeled and cut into small and thin rectangles
- 1 aburaage, blanched and cut into thin strips
- 2 cup dashi
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 1/2 Tbsp sugar
- 1/2 tsp salt
Preparation:
Wash glutinous rice and drain in a colander. Set aside for 30 minutes.
Tear mushrooms into small pieces or slice them into strips. Put dashi in a medium pan and add soy sauce, mirin, sugar, and salt. Bring it to a boil on medium-high heat. Add mushrooms, carrots, and aburaage in the soup and simmer for a few minutes. Stop the heat and cool it off. Separate the simmered ingredients and the soup, using a colander. Add some water in the soup to make 2 cup of liquid. Put washed rice in a rice cooker and pour the liquid over the rice. Lightly stir and place simmered ingredients on the top. Start the rice cooker. When rice is cooked, let the rice steam for about 10 minutes before opening the lid. Mix the rice with a rice spatula.