Okowa Recipe Video
This yummy dish can be prepared by boiling.
Ingredients
4 cups Sweet Rice (sticky rice) – washed, drained, let stand for 30 min.
1/2 cup of peeled shrimp – cut into small pieces
2 carrots – peeled and cubed (small cubes)
Dried mushrooms – soaked in hot water, when soft, cut into cubes
1/2 cup of frozen corn
3/4 cup of shelled frozen edamame (soy beans)
soy sauce (about 1/3 cup)
cooking sake (2 tsp)
3 tsp. sugar
3 tsp. dashi (Japanese seasoning)
Directions
Wash and drain your sweet rice and let stand for 30 minutes.
In a sauce pan, mix shrimp, carrots, mushrooms, mushroom liquid (where you soaked the mushrooms), soy sauce, sake, sugar and dashi. Bring to a boil then when ready, taste. You can add more soy sauce or sugar or dashi according to your preference. Drain. Simply separate broth from other ingredients.
In a large pot, place sweet rice and shrimp/mushroom ingredients together. Measure 4 cups of liquid using the broth you boiled the ingredients in. You may not have enough liquid for 4 cups, you can use plain water to make up for the difference. Make sure to use equal ratio of liquid to sweet rice. (For example: 4 cups sweet rice = 4 cups liquid).
Mix ingredients in the pot. Cover and let boil.
After it boils, put heat on LOW and cover and continue to cook for 8 minutes.
Mix rice, it may stick in the bottom. If your rice looks like it needs more liquid, you can add 1/4 of water. Add your frozen corn and edamame. Mix. Cover and cook for another 5 minutes. Be careful and check to make sure the bottom does not burn.
Continue to check every couple of minutes mixing the rice and making sure the bottom does not burn. If the rice doesn’t look cooked, you can add a little more water, 1/4 cup – making sure not to put too much water or your rice will be soggy. Cover and continue to cook on LOW heat until ready.
This is a tricky dish to prepare but is delicious. This is great for a bento box.
For more information please visit: http://thriftycookingmom.com/
In a sauce pan, mix shrimp, carrots, mushrooms, mushroom liquid (where you soaked the mushrooms), soy sauce, sake, sugar and dashi. Bring to a boil then when ready, taste. You can add more soy sauce or sugar or dashi according to your preference. Drain. Simply separate broth from other ingredients.
In a large pot, place sweet rice and shrimp/mushroom ingredients together. Measure 4 cups of liquid using the broth you boiled the ingredients in. You may not have enough liquid for 4 cups, you can use plain water to make up for the difference. Make sure to use equal ratio of liquid to sweet rice. (For example: 4 cups sweet rice = 4 cups liquid).
Mix ingredients in the pot. Cover and let boil.
After it boils, put heat on LOW and cover and continue to cook for 8 minutes.
Mix rice, it may stick in the bottom. If your rice looks like it needs more liquid, you can add 1/4 of water. Add your frozen corn and edamame. Mix. Cover and cook for another 5 minutes. Be careful and check to make sure the bottom does not burn.
Continue to check every couple of minutes mixing the rice and making sure the bottom does not burn. If the rice doesn’t look cooked, you can add a little more water, 1/4 cup – making sure not to put too much water or your rice will be soggy. Cover and continue to cook on LOW heat until ready.
This is a tricky dish to prepare but is delicious. This is great for a bento box.
For more information please visit: http://thriftycookingmom.com/
Editors Review
Want to impress your family with a Japanese meal? Try making Okowa which is Japanese Sticky rice with Chef Marie as she shows the real recipe for making it perfectly. One would need a few Japanese ingredients like cooking sake, dashi seasoning and soy sauce which can be found in any Asian store easily. The recipe is not difficult as Marie's step by step guide to ingredients and directions are clear, simple and easy to understand.Chef
