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Home Dish Pork Speck ‘Okowa’ Glutinous Rice

Pork Speck ‘Okowa’ Glutinous Rice

Name: How to cook Pork Speck ‘Okowa’ Glutinous Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Pork Speck ‘Okowa’ Glutinous Rice

‘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.

Ingredient

Food ration :

4 servings

1.5 cups

(180ml cup) Glutinous Rice short grain preferred

0.5 cup

(*180ml cup) Japanese Short Grain Rice

150 g

Pork Speck *cut into small bite-size pieces

50 g

Bamboo Shoots *I use canned cooked Bamboo Shoots

1 tablespoon

Soy Sauce

1/2 teaspoon

Sesame Oil

3-4

Shiitake *If you use Dried Shiitake, they must be well rehydrated

1/2

Carrot

1/2 cup

Edamame Beans OR Peas *thawed if frozen

320 ml

Chicken Stock *OR 320ml Water & 1 teaspoon Asian Chicken Bouillon Powder

1 tablespoon

Mirin

small piece Ginger *grated

1/8-1/4 teaspoon

White Pepper

Cooking instructions

* Step 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.

* Step 2

Place all the Soup ingredients in a measuring jug OR bowl, and mix well.

* Step 3

Place Pork Speck pieces in Rice Cooker’s inner pot.

* Step 4

Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and spread over the Pork Speck.

* Step 5

Scatter Bamboo Shoot, Shiitake and Carrot. Gently pour the soup over, but DO NOT stir.

* Step 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.

* Step 7

Sprinkle with some finely chopped Spring Onion and toasted Sesame Seeds, and serve.

* Step 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.