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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

Ingredients

For the shopping list

2 teaspoons of

sake

2 teaspoons of

mirin

1 tablespoon of

sesame oil

1

small carrot, cut into 1/4 inch pieces

1/2

onion, sliced

1

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

Equipment

From the kitchen

1

Mixing Bowl

1

Sieve or Colander

1

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
$20
Out of stock
Instant Dashi
From the Sea

Instant Dashi

Kuze Fuku & SonsNewberg - Oregon
$16
Out of stock
Light Soy Sauce
Sauces & Condiments

Light Soy Sauce

Suehiro ShoyuTatsuno City - Japan
$15
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily
$7
Out of stock
Louisiana Dried Shrimp
From the Sea

Louisiana Dried Shrimp

Blum & BergeronHouma - Louisiana
$8

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