Name: Mushroom Sticky Rice
Total time: 45 min
Yield: 4 Servings
Cuisine: Japanese
Ingredients: 2 ¼ cups (450 g) uncooked glutinous rice; 21 oz (600 g) mixed mushrooms of your choice (shiitake, king oyster, enoki, maitake, shimeji, etc.); [A] 1 packet Kayanoya Original Dashi Stock Powder; [A] 1 ¾ cups (400 ml) water; [B] 1 tbsp light soy sauce; [B] 1 tbsp mirin; [B] ½ tsp salt; [C] 2 tbsp sake; [C] A pinch of salt

Mushroom Sticky Rice Mushroom Sticky Rice

Loaded with a variety of mushrooms, this Japanese sticky rice pairs their earthy flavors with the satisfyingly chewy texture of glutinous rice. Kayanoya Original Dashi brings all the ingredients together in every bite.

Instructions

Step 1

Place [A] in a saucepan and bring to a boil. Once boiling, reduce the heat to medium and simmer for 2–3 minutes.

Step 2

Add [B].

Step 3

Add the mushrooms, cut into bite-sized pieces, and [C] to a frying pan. Sauté until the mushrooms are softened, taking care not to let them burn.

Step 4

Drain the soaked glutinous rice thoroughly and let stand for about 10 minutes.

Step 5

Transfer the mixture from Step 2 to a large pot and bring to a boil. Add the rice from Step 4. Once the rice has absorbed the dashi, add the mushrooms from Step 3.

Step 6

Line a steamer basket with damp cheesecloth. Once the steamer is producing steam, transfer the mixture from Step 5 to the lined basket. Cover and steam over high heat for about 20 minutes.

Tip

Make a well in the center of the rice before steaming. This allows the steam to circulate more evenly, so the rice cooks evenly and develops a pleasantly chewy texture without the need to sprinkle it with water during steaming.

Mushroom Sticky Rice Mushroom Sticky Rice

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