Slow rice : okowa in kabocha

That’s funnier than simply using your rice cooker…
Okowa means steamed sticky rice, usually with “gu” (toppings).
There are “classic ones” :
kuri-okowa, with chestnut.
kinoko-okowa with mushroom.

I have twisted the recipes by steaming them inside kabocha pumpkins and using raw chesnuts (instead in syrup ones for most recipe).

The day before : rinse and soak mochigome (Japanese sticky rice). Also soak dry shiitake mushrooms.

Empty a few bochan kabocha (baby sweet pumpkins).

Take out of the shell a few kuri (Japanese chestnuts).

Fill a kabocha with mushroom + rice, another with kuri + rice.
Add liquid. For the mushroom, it’s soy sauce + sake + mushroom soaking liquid. For the kuri, it’s mirin+sake+ a little sea salt.
Keep some mushroom water and rice soaking water for adding while it cooks.

Steam it long enough… add liquid to the rice if needed. That took 3 hours (on low heat on the induction stove).

Cut and eat with goma shio (that means sesame + salt, pounded together. I keep them whole). The kabocha is eaten with its skin.

I found the mushroom version delicious. The kuri was good too. The chesnuts were cooked, but could have been more cooked… Boiling them before might improve that.

13 thoughts on “Slow rice : okowa in kabocha

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