Okowa Recipe – How to make steamed seasoned sticky rice

Okowa originally came from China, it’s steamed rice.

 

I love the texture anthe rich flavor, since we use a lot of Umami for it, and you can eat it as a snack if it’s Onigiri shape.

(it’s already seasoned)

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I show you how to make no meat one, but please arrange different vegetable or meat (I think chicken or pork is nice)  🙂

 

Ingredients:

3 rice cups of Japanese sticky rice (about 560cc)

2 medium carrot, diced

3 dried Shiitake, soaked in the water and sliced

1 cup of dried small shrimp

 

(A) 1 Tbs. sugar

(A) 3 Tbs. soy sauce

(A) 2 Tbs. Sake

 

1 cup of water (which is used for soaking dried mushroom)

 

Preparation:

– Soak the stiky rice with enough water for 1 hour in advance, then drain the water

– Soak the dried Shiitake in 300-400cc water for few hours in advance

 

1. Place 2 Tbs. of vegetable oil in a pan then pan-fry the dried shrimp until you have good flavor.

Then add the sliced mushroom, and carrot.

 

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2. When all the ingredients are almost cooked, add all the (A)s then cook for few minutes.

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3. In the other pan, place 2 Tbs. vegetable oil the pan-fry the sticky rice.

 

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4. When the rice became clear, add alal the (2) and 1 cup of Dashi (from soaking the mushroom) then cook until all the liquid is gone.

 

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5. Place all of them in a steamer then steam it for 20mins.

 

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You can eat Okowa as rice, or it’s also nice to make Onigirg which is my favorite 🙂

 

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2 thoughts on “Okowa Recipe – How to make steamed seasoned sticky rice

  1. This looks so delicious. If dried shrimp are not available, what can I substitute? Frozen cooked shrimp?

    • I used dried shrimp because they have strong deep flavor (and Umami), so you don’t need to use the fresh shrimp if you can’t find them 🙂
      You can also use dried scallop or something instead of it too!

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