Chicken ‘Okowa’ Steamed Glutenous Rice

Wash Glutinous Rice and Regular Short Grain Rice together and drain.

Cut Chicken into 2cm size and place in a bowl. Add Sake and a pinch of Salt and massage, set aside.

Place drained Bamboo Shoots in a bowl, add Soy Sauce and marinate while you are preparing other vegetables.

Cut Carrot in half lengthways and slice 3 to 4 mm thick. Slice Shiitake. If you use dried Shiitake, they must be well rehydrated.

Make soup by mixing all the ingredients.

Place Chicken pieces in the rice cooker’s inner pot, cover with well-drained Rice, place Bamboo Shoots, Carrot and Shiitake slices over the Rice evenly. DO NOT MIX. Gently pour the soup.

Press the Cook/Start button. When the rice is cooked and steamed, open the lid and toss the rice gently.

Sprinkle with some Toasted Sesame Seeds and chopped Spring Onions and serve.