Chuka Okowa is mixed sticky Mochi rice (also called sweet rice), flavored with some of the ingredients and seasonings used in Chinese sticky rice. This chewy, savory rice dish with pork and vegetables boasts a deeper umami flavor from oyster sauce and a touch of sweetness from a small amount of sugar. Chuka Okowa is prepared in the rice cooker, eliminating the need to wrap it with bamboo leaves and steam it in a steamer like the Chinese version, making it incredibly easy to recreate at home.
Sweet rice, often steamed and pounded to make Mochi cakes, has a distinct stickiness, even more so than regular Japanese rice, which is already known for its sticky texture. If Okowa made with 100% sweet rice feels excessively sticky, you can opt to substitute a portion with regular rice, perhaps around 1/3 or so, to adjust the texture to your liking. Chuka Okowa is seasoned with soy sauce and oyster sauce, typical ingredients in the Chinese version, yet it lacks the distinctive Chinese spices such as star anise, cinnamon, and clove. Incorporating these spices might overwhelm the delicate balance of flavors in Japanese meals, but feel free to experiment with them according to your preferences. While Chuka Okowa stands well on its own, pairing it with a soup or salad can make it into a satisfying meal.
Many rice cookers today offer settings for mixed rice or sweet rice, but if yours doesn’t, don’t worry; simply use the regular rice mode. Once the rice is cooked, avoid leaving the leftovers warm in the rice cooker, as it tends to become stickier over time. Instead, store it in the fridge and warm it up in the microwave before serving again. Chuka Okowa is a versatile dish, perfect to pack in a Bento or shape into Onigiri. If you find yourself with leftovers from dinner, repurpose them for the next day’s lunch. Minimal cutting is required, as the rice cooker does most of the work. It’s an ideal option for a busy day’s dinner. Give it a try and enjoy the convenience and flavors of Chuka Okowa!
Chuka Okowa
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Equipment
Ingredients
- 2 cups sweet rice (Mochi rice) using a rice measuring cup (180 ml)
- 4 dried Shiitake mushrooms
- 1/4 carrot
- 2 green onions
- 4 oz pork belly thinly sliced
- 1/2 Tbsp sesame oil
- 1 tsp oil
- 1 1/2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1/2 Tbsp sugar
- 1/2 tsp salt
Instructions
- Wash sweet rice, and set aside leaving it in a strainer.
- Soak dried shiitake in water for 15 minutes. When softened, squeeze out water and slice thinly. Cut carrots into thin matchsticks. Thinly slice green onions diagonally. Cut pork into small strips.
- Stir-fry all with sesame oil in a frying pan. Season with soy sauce, oyster sauce, sugar, and salt.
- Put the rice in the bowl of the rice cooker and add enough water to reach the line for 2 cups of rice (or mixed rice). Then, take out 3 tablespoons of water. Top the rice with the cooked vegetables and pork.
- Change the setting on the rice cooker to "sweet rice" or "mixed rice," then turn it on. When the rice is finished cooking, mix it with a spatula.
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