Yes, I LOVE OKOWA~~~~;)

a cloth I used to steam glutinous rice is cotton cloth. I guess you could use cheese cloth or something instead.


中華セイロ藤倉商店僕が使用したのは内径20cmのものです。
http://www.takefujikura.com/category...



Ingredients:

3 cups(450g) glutinous rice (soak 6 12 hours, then drain 30 60 minutes before steaming)

5g dried hijiki (soak for 10 minutes then drain)
8g dried shiitake (soak with 200g water below. do not drain. keep the soaking water)
200g water

1 tbsp soy sauce
2 tbsp mirin
1/4 tsp salt
50g carrot
50g burdock

1/2 tsp salt
1 tbsp soy sauce
2 tbsp sake
100g water

40g walnut


Instructions:

1. simmer carrot, burdock, hijiki and shiitake until water is gone.
2. put 1/2 tsp salt, 1 tbsp soy sauce, 2 tbsp sake and 100g water into a pan and bring to a boil.
3. steam glutinous rice for 10 minutes.
4. take the rice out and put all the ingredients together and put it back to steamer and steam for another 15 minutes or until the rice is soft enough.
5. spread the okowa on a tray and let it chill to prevent from getting too watery.



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「材料」

もち米　3合612時間ほど浸水して、蒸す3060分くらい前に水切りしておく

材料
　ひじき　5g水で戻しておく。
　干し椎茸　8g下の200gの水と一緒に浸水する。戻し汁は捨てないように
　水　200g
　醤油　大さじ
　みりん　大さじ
　塩　小さじ1/4
　人参　50g
　牛蒡　50g

材料
　塩　小さじ1/2
　醤油　大さじ1
　酒　大さじ2
　水　100g

くるみ　40g

「作り方」
、材料を煮汁がなくなるまで煮る。
、材料を一度煮立たせておく。
、もち米を10分間蒸す。
、もち米を取り出し、すべての材料を混ぜ合わせる。
、15分間蒸す。
、バットなどに広げて冷ます。



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