Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, salmon okowa (sticky rice) for flower viewing or bento. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Salmon Okowa (Sticky Rice) for Flower Viewing or Bento is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Salmon Okowa (Sticky Rice) for Flower Viewing or Bento is something which I’ve loved my whole life. They are fine and they look fantastic.
Okowa （おこわ）is the name given to a type of rice dish in which sticky glutinous rice is mixed with all kinds of vegetables or meat and steamed. Because of this, anything made with it is very filling. (Some people like to mix mochi rice and regular rice together, but I like the full-on stickiness. Okowa おこわ (強飯) is a Japanese steamed rice dish made with glutinous rice mixed with meat or vegetables.
To begin with this recipe, we must first prepare a few ingredients. You can have salmon okowa (sticky rice) for flower viewing or bento using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Salmon Okowa (Sticky Rice) for Flower Viewing or Bento:
- Prepare Mochi rice
- Get Raw salmon
- Get Salt
- Get Sake
- Make ready ★ Sake
- Make ready ★ Salt
- Prepare stems Mitsuba
- Prepare cm Kombu
- Take White sesame seeds
It tastes pretty similar to Chinese zongzi. If you love zongzi, you might like Japanese okowa as well. :). For most Bento, short grain rice is the traditional option. It gives an excellent, neutral base for the other components.
Instructions to make Salmon Okowa (Sticky Rice) for Flower Viewing or Bento:
- 30 minutes before cooking the rice, rinse it and let it drain in the colander. Blanch the mitsuba and soak in water. Drain the water and cut into 4 cm lengths.
- Season the salmon with salt and place it in a heatproof dish. Sprinkle with sake, cover in plastic wrap and microwave. Remove the skin and bones, then shred.
- Put the sweet rice in a rice cooker. Add the sake and salt, and fill with water up to the appropriate line for making okowa. Place the kombu seaweed on top and start cooking once it starts to rehydrate.
- When the rice is finished cooking, remove the kombu seaweed and add the salmon. Mix just before serving.
- Transfer to a serving dish, sprinkle white sesame seeds and garnish with the mitsuba.
- Tender Rice Stuffed Squid See. - - https://cookpad.com/us/recipes/143355-easy-cooking-in-a-pressure-cooker-soft-ikameshi-squid-stuffed-with-sticky-rice
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- Chestnut Rice See. Oseki-Han Using a Rice Cooker See. - - https://cookpad.com/us/recipes/153093-steamed-chestnut-mochi-rice - https://cookpad.com/us/recipes/155504-adzuki-beans-and-rice-steamed-in-a-rice-cooker
Grilled fish: Fish is a staple of the Japanese diet and can be found with any meal. Salmon and Saba are great options for lunch since they are flavorful and healthy. Sticky rice cakes are used for various Korean dishes, but often it is difficult to find them in stores. This recipe will allow you to make sticky rice cakes in your home. You can whip up your favorite Korean dishes without worrying about buying these sticky treats.
So that’s going to wrap it up with this special food salmon okowa (sticky rice) for flower viewing or bento recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
