Five-Color Glutinous Rice

Name: Five-Color Glutinous Rice (Gomoku Okowa)
Cuisine: Japanese
Ingredients: 2¼ cups mochigome (glutinous rice); 2¼ cups mochigome (glutinous rice); 3½ ounces cooked fresh bamboo shoots or canned bamboo shoots, cut into small cubes (about ⅞ cup); 3½ ounces cooked fresh bamboo shoots or canned bamboo shoots, cut into small cubes (about ⅞ cup); 3 tablespoons hijiki sea vegetable, soaked in cold water for 20 minutes, and cut into small cubes; 3 dried shiitake mushrooms, soaked in cold water for 20 minutes, and cut into small cubes; 3½ ounces gobo (burdock), preferably, or fennel bulb, cut into small cubes; 3½ ounces gobo (burdock), preferably, or fennel bulb, cut into small cubes; 3½ ounces gobo (burdock), preferably, or fennel bulb, cut into small cubes; 3½ ounces carrot, cut into small cubes; 1 tablespoon sesame oil; 3½ ounces chozume (Chinese sausage), preferably, or Spanish chorizo, cut into small cubes; 3½ ounces chozume (Chinese sausage), preferably, or Spanish chorizo, cut into small cubes; 3½ ounces chozume (Chinese sausage), preferably, or Spanish chorizo, cut into small cubes; 1 tablespoon dried shrimp (available at Japanese and Asian food stores), soaked in cold water for 10 minutes; ½ cup dashi (fish stock); ½ cup dashi (fish stock); 1½ tablespoons sake (rice wine); 1½ tablespoons sake (rice wine); 1 tablespoon mirin (sweet cooking wine); 1 tablespoon mirin (sweet cooking wine); 1 teaspoon salt; 1 tablespoon shoyu (soy sauce); 1 tablespoon shoyu (soy sauce); 3 tablespoons minced shiso leaves, preferably, or parsley; 3 tablespoons minced shiso leaves, preferably, or parsley

Gomoku Okowa

Preparation info

Yields
4 to 6
servings as a main dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Gomoku means five colors and five flavors. In this popular glutinous rice dish, the rice is cooked with five or more vegetables. For extra flavor, I add Chinese pork sausage, chozume, to the traditional ingredients. A delicious and very satisfying dish!

For this preparation you will need a steamer cloth.

Ingredients

Asia
Japan
Main course

Ingredients

Method