Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Okowa with Pork and Shiitakes

By , from the Matthew Amster-Burton collection
Serves 3 to 4


I’ve adapted this recipe from the one available on the Kyoto Foodie blog.

As noted, you can use many different types of rice for this recipe; if you like brown rice, look for brown mochi rice at your local Japanese or Korean grocery store, alongside the white mochi rice. If you use brown mochi rice or brown short-grain rice, you’ll need to increase the water to at least 3 cups.


2 cups mochi rice (also sold as sweet rice or short-grain sticky or glutinous rice), or substitute short- or medium-grain Japanese-style rice
4 large fresh shiitake mushrooms, stemmed and thinly sliced
1 cup chopped roast pork (any kind, including leftovers, is fine, or substitute fried tofu)
6 Tbsp. sake or Chinese rice wine
¼ cup mirin
2 Tbsp. soy sauce
2 cups water
1 lime


  1. Wash the rice. The easiest way to do this is to place a large strainer into a slightly larger bowl, and place the rice in the strainer. Wash in several changes of water until the water runs mostly clear, rather than milky. Set aside to drain for 30 minutes.
  2. Put the drained rice into a rice cooker. Add the remaining ingredients except for the lime, and start the cooker. (If you prefer to make rice in a pot, just do it your usual way, with the added ingredients.)
  3. As soon as the rice cooker beeps, open and stir. (Mochi rice doesn’t hold well in a rice cooker.) Spoon the rice into four bowls and garnish each with a light grating of lime zest and a squeeze of juice. Serve immediately.

Related article: One-pot cooking

This content is from the Matthew Amster-Burton collection.

There is 1 comment on this item
Add a comment
0% recommend this recipe
1. by g00blar on Jun 28, 2011 at 6:53 PM PDT

I want to try this, but no rice cooker. My usual way is with a 2:1 water to rice ratio. Do I keep it 1:1 even on the stove?

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice