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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
Print recipe

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.

What you'll need


For the shopping list

2 teaspoons of


2 teaspoons of


1 tablespoon of

sesame oil


small carrot, cut into 1/4 inch pieces


onion, sliced


boneless chicken thigh, cut into bite-sized pieces

1 cup of

cabbage, chopped

From our shop

$20 - San Joaquin Valley - California

Out of stock
2/3 cup of Instant Dashi

$16 - Newberg - Oregon

Instant Dashi

substitute instant hondashi powder, or dashi made with dried mushrooms

Out of stock
2 teaspoons of Light Soy Sauce

$15 - Tatsuno City - Japan

Light Soy Sauce

$7 - Trapani - Sicily

Italian Fine Sea Salt
Out of stock
1/4 cup of Louisiana Dried Shrimp

$8 - Houma - Louisiana

Louisiana Dried Shrimp

soaked 10 minutes in hot water


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

What you'll have to do

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

Make the dashi according to the instructions on the packet. Combine 2/3 cup (reserve extra dashi for another use) 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.

Shop this recipe

Rice & Grains

Sho Chiku Bai Rice

Koda FarmsSan Joaquin Valley - California
Out of stock
Instant Dashi
From the Sea

Instant Dashi

Kuze Fuku & SonsNewberg - Oregon
Out of stock
Light Soy Sauce
Sauces & Condiments

Light Soy Sauce

Suehiro ShoyuTatsuno City - Japan
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily
Out of stock
Louisiana Dried Shrimp
From the Sea

Louisiana Dried Shrimp

Blum & BergeronHouma - Louisiana

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