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Ingredient
Top 5 dishes made from (*180ml cup) Glutinous Rice *short grain preferred
1 . Azuki & Chestnuts ‘Okowa’ Glutinous Rice
Azuki & Chestnuts ‘Okowa’ Glutinous Rice
‘Sekihan’ Azuki Rice is traditionally prepared to celebrate special occasions in Japan. ‘Sekihan’ is supposed to be cooked by steaming, but I use rice cooker as many people do so these days. Chestnuts is a very popular extra ingredient for ‘Sekihan’. Though I had nothing particular to celebrate today, I cooked ‘Sekihan’ with Chestnuts. This is a delicious rice dish.
Ingredient
1/4 cup
Azuki (Red Beans)
500 ml (2 cups)
Water for cooking Azuki
3/4 teaspoon
Salt
1 tablespoon
Sake (Rice Wine) OR Mirin *Mirin would add sweetness
Cooking instructions
* Step 1
Place washed Azuki (Red Beans) and Water in a saucepan and cook for about 20 to 25 minutes OR until beans are almost cooked but still firm.
* Step 2
When beans are cooked, drain and save the liquid, which will be used to cook rice. Cool the red liquid.
* Step 3
Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
* Step 4
Add Azuki Beans and 320ml of cooled red liquid. If you don’t have enough red liquid, add some water. *Note: If you like soft rice, you can add extra 1-2 tablespoon water, but not more than that.
* Step 5
Add Salt and Sake (OR Mirin), and gently mix. Place Chestnuts on top, but DO NOT stir. Press ‘COOK’ button to start cooking.
* Step 6
When the rice is cooked and steamed, mix gently trying not to break Azuki Beans and Chestnuts. Sprinkle with some Black Sesame Seeds and serve.
Note: if there is a photo you can click to enlarge it
2 . Dried Mushroom ‘Okowa’ Glutinous Rice
Dried Mushroom ‘Okowa’ Glutinous Rice
‘Okowa’ is a Japanese dish of Glutinous Rice. ‘Okowa’ that is seasoned with Soy Sauce is probably my absolute favourite food. My mother cooks it by steaming, but I cook it using a rice cooker. It is the easiest way to cook ‘Okowa’, and the result is good enough if regular Rice is mixed with Glutinous Rice. You must remember you need a smaller amount of liquid to cook Glutinous Rice.
Ingredient
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
320 ml
Water
1 teaspoon
Kombu (Kelp) Dashi Powder
1 teaspoon
Sesame Oil
1/4 teaspoon
Salt
Cooking instructions
* Step 1
Break Dried Mushrooms into small pieces, so that you won’t need to cut or slice them later. Soak them in warm water until absolutely soft. Darin, and wash them well with clean water, then drain. *Note: DO NOT squeeze to remove extra water.
* Step 2
Mix Ginger, Soy Sauce and Mirin in a bowl, add the softened Mushrooms, mix to combine, and set aside.
* Step 3
Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
* Step 4
Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
* Step 5
Gently pour the Soup, spread the Mushroom mixture on top, but DO NOT stir. Then press ‘COOK’ button to start cooking.
* Step 6
When the Rice is cooked, add Edamame (OR Cooked Ginkyo Nuts), let it steamed for 10 minutes, then mix gently.
* Step 7
Sprinkle with some Toasted Sesame Seeds and enjoy. You may wish to add some finely chopped Spring Onion OR shredded Toasted Nori.
Note: if there is a photo you can click to enlarge it
3 . Vegan ‘Okowa’ Glutinous Rice
Vegan ‘Okowa’ Glutinous Rice
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.
Ingredient
1/2
Carrot
1 sheet
‘Abura-age’ (Fried Thin Tofu)
1/2 cup
Edamame Beans *thawed if frozen
320 ml
Water
1 teaspoon
Kombu (Kelp) Dashi Powder
1/2 teaspoon
Salt
1 tablespoon
Soy Sauce
1 tablespoon
Mirin
Cooking instructions
* Step 1
Slice OR cut Shiitake, Carrot and ‘Abura-age’ (Fried Thin Tofu) into small pieces.
* Step 2
Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
* Step 3
Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
* Step 4
Scatter Shiitake, Carrot and ‘Abura-age’. Gently pour the soup over, but DO NOT stir.
* Step 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.
* Step 6
Sprinkle with some finely chopped Spring Onion and toasted Sesame Seeds, and enjoy.
Note: if there is a photo you can click to enlarge it
4 . Pork Speck ‘Okowa’ Glutinous Rice
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
1 tablespoon
Soy Sauce
1/2 teaspoon
Sesame Oil
1/2
Carrot
1 tablespoon
Mirin
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.
Note: if there is a photo you can click to enlarge it
5 . Dried Scallops ‘Okowa’ Glutinous Rice
Dried Scallops ‘Okowa’ Glutinous Rice
Drying is a good method to preserve food. Dried Fish and Seafood are popular foods in many Asian countries. I cooked ‘Dried Scallops Takikomigohan’ on the other day, and I still had some leftover Dried Scallops. Today I decided to cook them with Glutinous Rice. I love Glutinous Rice. The only issue about this dish is that it is hard not to eat it too much.
Ingredient
50 g
Dried Scallops
500 ml
Water
1 tablespoon
Sake (Rice Wine)
2 tablespoons
Oyster Sauce
1 teaspoon
Sesame Oil
1 pinch
Salt
Cooking instructions
* Step 1
Rinse Dried Scallops and soak in 550ml cold Water for a few hours or until soft. Large Scallops should be soaked overnight.
* Step 2
Wash Glutinous Rice and Regular Short Grain Rice together, drain, and place into the rice cooker’s inner pot.
* Step 3
Drain the soaked Scallops and save the water, that is now a really good Stock. Combine 450ml of this stock with Sake (Rice Wine), Oyster Sauce, Salt and Sesame Oil. Pour this soup into the pot.
* Step 4
Scatter Ginger and the softened Scallops, broken into smaller pieces if large, and press ‘COOK’ button to start cooking.
* Step 5
When the rice is cooked, let it steamed for 10 minutes. Then add finely chopped Spring Onions and mix to combine.
Note: if there is a photo you can click to enlarge it
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