Dried Scallops ‘Okowa’ Glutinous Rice
Dried Scallops ‘Okowa’ Glutinous Rice

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, dried scallops ‘okowa’ glutinous rice. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Dried Scallops ‘Okowa’ Glutinous Rice is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Dried Scallops ‘Okowa’ Glutinous Rice is something that I’ve loved my whole life.

Large Scallops should be soaked overnight. Wash Glutinous Rice and Regular Short Grain Rice together, drain and place into the rice cooker's inner pot. Drain the soaked Scallops and save the water, that is now a really good Stock. Drying is a good method to preserve food.

To get started with this recipe, we have to prepare a few ingredients. You can cook dried scallops ‘okowa’ glutinous rice using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Dried Scallops ‘Okowa’ Glutinous Rice:
  1. Make ready 2 cups (*180ml cup) Glutinous Rice *short grain preferred
  2. Make ready 1 cup (*180ml cup) Japanese Short Grain Rice
  3. Take 50 g Dried Scallops
  4. Make ready 500 ml Water
  5. Get 1 tablespoon Sake (Rice Wine)
  6. Take 2 tablespoons Oyster Sauce
  7. Take 1 teaspoon Sesame Oil
  8. Prepare 1 pinch Salt
  9. Get 1 small piece Ginger *sliced into fine strips
  10. Prepare 2 Spring Onion *finely chopped

It's related to Chinese sticky rice, which you might have had as part of a dim sum meal. If the rice mix is steamed in small packets, wrapped in a bamboo leaf, it's called chimaki. Trim off the woody end of the shimeji mushroom. Cut the carrot, shiitake, and bamboo shoot in small thin slices.

Instructions to make Dried Scallops ‘Okowa’ Glutinous Rice:
  1. Rinse Dried Scallops and soak in 550ml cold Water for a few hours or until soft. Large Scallops should be soaked overnight.
  2. Wash Glutinous Rice and Regular Short Grain Rice together, drain, and place into the rice cooker’s inner pot.
  3. Drain the soaked Scallops and save the water, that is now a really good Stock. Combine 450ml of this stock with Sake (Rice Wine), Oyster Sauce, Salt and Sesame Oil. Pour this soup into the pot.
  4. Scatter Ginger and the softened Scallops, broken into smaller pieces if large, and press ‘COOK’ button to start cooking.
  5. When the rice is cooked, let it steamed for 10 minutes. Then add finely chopped Spring Onions and mix to combine.

Trim off the woody end of the shimeji mushroom. Cut the carrot, shiitake, and bamboo shoot in small thin slices. Cut the chicken into small bite size pieces. Scoop up all the rice, pork cubes and mushrooms into the inner pot of a rice cooker Add in the dried scallops, oyster sauce, salt and water. Stir the mixture to mix well Place the inner pot into the electric rice cooker and let it cook till done Mixed in with seaweed and green soybean, the scallop okowa was chockful of ingredients and tasted somewhat like my mom's incredibly popular Hokkien style glutinous rice except hers was better with a generous sprinkling of fried shallots!

So that’s going to wrap this up for this special food dried scallops ‘okowa’ glutinous rice recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!