Shoku-Iku Recipes: Steamed Sticky Rice
Shoku-Iku cookbook: Why not try something new this summer with Makiko Sano's new cookbook; it's filled to the brim with easy and inventive Japanese cooking ideas.
Steamed Sticky Rice recipe, Photography © Lisa Linder
Makiko Sano has brought the Japanese way of cooking and eating to London with her restaurant, Suzu, and even with many a Sushi-making class. This time she's doing it with one of our favourite new summer cookbooks, Shoku-Iku. Teaching the ways of Japanese conscious eating, we think the book will revolutionise the way you look at your daily meals.
Try this classic Steamed Sticky Rice recipe for a simple and delicious traditional meal.
Steamed Sticky Rice
If I’m making this at home with my children, I need to double the recipe, because they love it so much. It is pretty addictive... Leave out the chicken for a vegetarian version.
INDREGIENTS
Serves 4-6
1 tbsp rapeseed oil
100g skinless boneless chicken thighs, cut into 1cm cubes (optional)
4 shiitake mushrooms, finely sliced
60g carrots, sliced into julienne
50g frozen burdock root, finely sliced or shredded
4 oyster mushrooms, finely sliced
1 head of enoki mushrooms, broken into pieces
4 tbsp sake
3tbsp light soy sauce
3 tbsp mirin
1 tbsp caster sugar
2 tbsp kelp flakes
450g Japanese glutinous rice (mochigome)
1 spring onion, finely chopped (optional)
sprinkling of white sesame seeds (optional)
METHOD
Heat the rapeseed oil in a sauté pan set over a medium heat and cook the chicken (if using), turning, until lightly brown.
Add all the vegetables and seasonings and continue to cook, stirring well, until the vegetables are tender.
Meanwhile, line a steamer with a muslin cloth, add the rice and steam over a high heat for 30-35 minutes.
When the rice is ready, put in a bowl with the vegetables and mix well.
Return the mixture to the cloth-lined steamer and cook for another 15 minutes over a high heat. Now turn off the heat and leave, still covered, for a final 10 minutes. Serve sprinkled with either spring onion or sesame seeds.
Recipe extracted from Shoku-Iku by Makiko Sano (Quadrille Press, Hardback £14.99)
Try this classic Steamed Sticky Rice recipe for a simple and delicious traditional meal.
Steamed Sticky Rice
If I’m making this at home with my children, I need to double the recipe, because they love it so much. It is pretty addictive... Leave out the chicken for a vegetarian version.
INDREGIENTS
Serves 4-6
1 tbsp rapeseed oil
100g skinless boneless chicken thighs, cut into 1cm cubes (optional)
4 shiitake mushrooms, finely sliced
60g carrots, sliced into julienne
50g frozen burdock root, finely sliced or shredded
4 oyster mushrooms, finely sliced
1 head of enoki mushrooms, broken into pieces
4 tbsp sake
3tbsp light soy sauce
3 tbsp mirin
1 tbsp caster sugar
2 tbsp kelp flakes
450g Japanese glutinous rice (mochigome)
1 spring onion, finely chopped (optional)
sprinkling of white sesame seeds (optional)
METHOD
Heat the rapeseed oil in a sauté pan set over a medium heat and cook the chicken (if using), turning, until lightly brown.
Add all the vegetables and seasonings and continue to cook, stirring well, until the vegetables are tender.
Meanwhile, line a steamer with a muslin cloth, add the rice and steam over a high heat for 30-35 minutes.
When the rice is ready, put in a bowl with the vegetables and mix well.
Return the mixture to the cloth-lined steamer and cook for another 15 minutes over a high heat. Now turn off the heat and leave, still covered, for a final 10 minutes. Serve sprinkled with either spring onion or sesame seeds.
Recipe extracted from Shoku-Iku by Makiko Sano (Quadrille Press, Hardback £14.99)
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