Steps

1. Cut 150g of boiled octopus into bite-sized pieces, about 1cm to 1.5cm cubes.
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2. Peel and julienne 20g of ginger.
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3. In a small pot, combine 2 tbsp soy sauce, 2 tbsp mirin (sweet rice wine), 1/2 tsp + a pinch of dashi granules, and 200ml water. Bring to a boil.
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4. Once boiling, add the julienned ginger and cut octopus. Simmer until the ginger becomes translucent. (Key Tip!) Be careful not to overcook the octopus, as it can become tough.
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5. Remove the pot from heat and let it cool to room temperature.
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6. Wash 300g of sticky rice (2 go), let it sit for about 10 minutes to drain. (Key Tip!) Rice cookers have good water absorption, so there's no need to soak the sticky rice beforehand.
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7. Place the drained sticky rice into the rice cooker pot.
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8. Strain the cooled broth and separate the octopus and ginger.
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9. Pour the strained broth into the rice cooker pot with the sticky rice.
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10. After adding the broth, the water level will be around the 1.5 go mark. Add about 40ml of water to adjust the water level to be between the 1.5 go and 2 go marks (less than the 2 go white rice cooking line). (Key Tip!) If your rice cooker has a specific setting for okowa, use that as a guide.
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11. After adding water, gently mix everything and level the surface.
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12. Set the pot in the rice cooker and cook using your home's standard white rice setting.
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13. After cooking, let it steam for 10 minutes. Then, add the reserved octopus and ginger.
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14. Add 70g to 80g of shelled edamame beans to the rice cooker pot.
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15. Taste and adjust seasoning with salt if needed.
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16. Mix everything together, then transfer to a plate to prevent the sticky rice from becoming too gummy.
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17. Garnish with shiso leaves, myoga ginger, and chopped green onions as desired. (Key Tip!) Adding these aromatics will enhance the flavor and make it even more delicious.
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