A savoury sticky rice dish made with glutinous rice, shiitake mushrooms, ginger, miso and a rich tomato-based sauce, finished with aromatic seasonings.
Ingredients
For the Sticky Rice
- 900g sticky rice
- 10g fresh ginger, minced
- 5 dried shiitake mushrooms, soaked and thickly sliced
- 50g fried garlic, optional
- 300ml reserved mushroom soaking water
- 60g tomato sauce
- 50g miso
Seasoning
- 4 tsp soy sauce
- ½ tbsp ground white pepper
- 2 tbsp vegetarian oyster sauce
- 10g mirin
- Chef's Choice Satay Sauce, to taste
Method
1. Soak and steam the rice
Soak the sticky rice in water for 4 hours.
Drain the rice thoroughly, then steam for 30 minutes.
2. Cook the mushrooms
Heat some oil in a pan over medium heat.
Add the sliced shiitake mushrooms and minced ginger.
Stir-fry until fragrant.
3. Prepare the mushroom mixture
Add the fried garlic, if using, along with the reserved mushroom soaking water.
Bring to a boil and cook for 10 minutes.
Set aside.
4. Prepare the sauce
Pan-fry the diced peppers until fragrant.
Add the tomato sauce and miso, then mix well.
Add water, sugar and mirin and cook until the mixture thickens.
Blend until smooth.
5. Combine and steam
Mix the steamed sticky rice with sesame oil and the prepared sauce.
Transfer the mixture to a steamer and steam for a further 30 minutes.
6. Serve
Once the sticky rice is fully cooked and infused with the sauce, remove from the steamer.
Serve hot.
