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Japanese-style Sticky Rice with Chicken and Cabbage
20 minutes prep (plus rice soaking time)
40 minutes active cooking
1 hour total
Makes 2 - 4 servings
Koda Farms Sho-Chiku-Bai sweet rice, a type of glutinous or sticky rice called mochigome in Japan...
provides the base for this one-pot meal called okowa. A layer of soaked rice gets topped with chicken and vegetables, and it all steams together in a dashi broth flavored with sake, soy, and mirin.
Ingredients
For the shopping list
dashi*
soy sauce
sake
mirin
sesame oil
small carrot, cut into 1/4 inch pieces
onion, sliced
boneless chicken thigh, cut into bite-sized pieces
cabbage, chopped
dried shrimp, soaked 10 minutes in hot water
*substitute instant hondashi powder, or dashi made with dried mushrooms
From our shop
$20 - San Joaquin Valley - California
$7 - Trapani - Sicily
Equipment
From the kitchen
Mixing Bowl
Sieve or Colander
Wide Saucepan with Lid
Measuring Cups
Measuring Spoons
"Sweet rice is usually soaked and steamed...
but I wanted a simpler recipe. This okowa-style dish uses one pot, a few pantry items, and vegetables you can find anywhere."
~ Jim Dixon, founder Wellspent and Real Good Food
Step 1
Place 1 cup rice in a bowl large enough to hold several cups of water, add cold water, swirl the rice with your fingers, and drain. Repeat 4-5 times until the water is relatively clear. Add enough cold water to cover the rice by an inch and soak for at least 4 hours or overnight. Drain well in a sieve or colander.
Step 2
Mix 2/3 cup dashi with 2 teaspoons soy, 2 teaspoons sake, 2 teaspoons mirin, 1 tablespoon sesame oil, and 1/2 teaspoon salt.
Step 3
Spread the drained rice into a wide saucepan and add the dashi mixture.
Step 4
Carefully add the carrots, onion, chicken, cabbage, and shrimp in layers without disturbing the rice.
Step 5
Over medium heat, bring gently to boil, reduce heat to a simmer, cover, and cook for 20 minutes. Remove from the heat but do not remove the lid, let the rice rest for another 20 minutes.
