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This is a traditional Japanese steamed sticky rice dish known as Okowa. It features the unique, nutty flavor of ginkgo nuts, combined with the savory umami of shiitake mushrooms, kombu, and walnuts. The addition of carrots adds a touch of sweetness and color, making it a delicious and comforting dish perfect for autumn.
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Soak sticky rice for several hours. Crack, roast, and peel the ginkgo nuts. → Prepare a dashi broth by boiling water with shiitake, kombu, carrots, and seasonings (soy sauce, mirin, sake, salt). → Drain the sticky rice and steam it for 20 minutes in a bamboo steamer. → Combine the steamed rice with the broth mixture, ginkgo nuts, and walnuts in a large bowl. → Return the mixture to the steamer and steam for a final 10 minutes before serving.
Soak sticky rice for several hours. Crack, roast, and peel the ginkgo nuts. → Prepare a dashi broth by boiling water with shiitake, kombu, carrots, and seasonings (soy sauce, mirin, sake, salt). → Drain the sticky rice and steam it for 20 minutes in a bamboo steamer. → Combine the steamed rice with the broth mixture, ginkgo nuts, and walnuts in a large bowl. → Return the mixture to the steamer and steam for a final 10 minutes before serving.
This is a traditional Japanese steamed sticky rice dish known as Okowa. It features the unique, nutty flavor of ginkgo nuts, combined with the savory umami of shiitake mushrooms, kombu, and walnuts. The addition of carrots adds a touch of sweetness and color, making it a delicious and comforting dish perfect for autumn.
Using a home rice milling machine, mill the sticky rice. Then, transfer the rice to a bowl and soak it in water for a few hours.
Use a nutcracker to gently crack the shells of the ginkgo nuts.
Place the cracked ginkgo nuts into a hand-cranked roaster and roast them over a portable gas stove for 5-10 minutes until the shells are lightly browned.
Pour the hot, roasted ginkgo nuts onto a tray to cool. Once cool enough to handle, remove the outer shells and the thin inner skin. Set the peeled nuts aside.
In a small saucepan, combine water, dried shiitake mushrooms, and a piece of kombu to make the dashi broth.
Milling the rice at home is an optional step for freshness; you can use pre-milled sticky rice.
Be sure to drain the soaked rice very well before steaming to prevent it from becoming mushy.
Be cautious not to overeat ginkgo nuts, as consuming a large quantity can sometimes cause discomfort.
Mixing the rice with the broth after the first steam ensures all the flavors are evenly distributed.
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