A delightful okowa (sticky rice dish) stuffed in inari pockets, made without glutinous rice and using mochi! The inari pockets are packed with the savory flavors of chicken and gobo (burdock root), and cooked simply in a rice cooker for a perfectly chewy okowa. Enjoy authentic Japanese food with ease, perfect for using up leftover mochi or for meal prep.
Ingredients
Main Ingredients (8 pockets)
- Rice 1 cup (approx. 150g)
- Dried Shiitake Mushrooms 2 pcs
- Burdock Root (Gobo) 1/2 root (50g)
- Chicken Thigh 50g
- Mochi 1 pc
- Inari Pockets (square-shaped) 8 pcs
Seasonings
- Shiitake Soaking Liquid 280ml
- Dashi Powder 1 tsp
- Soy Sauce 1.5 tbsp
- Sugar 1/2 tbsp
Steps
- In a bowl (or the rice cooker pot), add 1 cup (approx. 150g) of rice, enough water to cover, and 2 dried shiitake mushrooms. Let soak for 30 minutes to allow the rice to absorb water and the shiitake mushrooms to rehydrate.
- Scrape the skin off 1/2 burdock root (approx. 50g) using the back of a knife.
- Thinly slice the burdock root into thin strips (sengiri) and soak in water to remove bitterness.
- Finely chop 50g of chicken thigh into small pieces, about 1cm cubes.
- Cut 1 piece of mochi into 16 small pieces.
- Make a cut along one edge of 8 square inari pockets and open them to form a pocket shape.
- Pour hot water over the opened inari pockets to remove excess oil.
- Drain the inari pockets in a colander, let cool, then squeeze out any remaining water.
- Squeeze the water out of the rehydrated shiitake mushrooms by hand. Remove the tough stems and finely chop.
- Drain the soaked rice in a colander.
- Measure out 280ml of the soaking liquid from the shiitake mushrooms.
- Add the drained rice to a bowl and mix in the chopped chicken thigh and finely chopped shiitake mushrooms.
- Add the drained burdock root and mix everything together.
- Open the inari pockets and stuff them with the rice mixture, dividing it into 8 portions.
- Place 2 pieces of the cut mochi into each stuffed inari pocket. (Key Tip!) Arrange the mochi pieces with some space between them to allow them to spread evenly and create a delicious texture.
- Secure the opening of the inari pockets with toothpicks.
- In a bowl, combine 280ml of the shiitake soaking liquid, 1 tsp of dashi powder, 1.5 tbsp of soy sauce, and 1/2 tbsp of sugar. Mix well.
- Arrange the stuffed inari pockets in the rice cooker pot and pour the mixed seasoning liquid over them.
- Place the pot in the rice cooker and cook using the standard cooking mode.
- After the cooking cycle is complete, let it steam for an additional 10 minutes.
- Once steamed, remove from the rice cooker and serve on plates.
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