Hearty Chinese-Style Sticky Rice with Mochi Barley
This hearty dish combines various ingredients with mochi barley.
It’s easy to make using a rice cooker. As an alternative to corn, you can also try adding slightly firm-boiled azuki beans.
Ingredient
| ≪Ingredient≫ | Serves 5 |
| Mochi barley (pearled) | 1/2 cup (approx. 90 g) |
| Glutinous rice | 3 cups |
| Carrot | 1/3 piece |
| Dried shiitake mushrooms | 3 pieces |
| Char siu (roast pork) | 100 g |
| Boiled bamboo shoots | 130 g |
| Whole corn | as needed |
| Chicken stock | 3 cups |
| Salt | 10 g |
| Sesame oil | as needed |
Instructions
- Rinse the mochi barley and glutinous rice together, soak in water for at least 1 hour, then drain well.
- Cut carrot, shiitake mushrooms, roast pork, and boiled bamboo shoots into 5 mm cubes.
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Sauté the ingredients from step 2 in sesame oil.
- Add more sesame oil, then add the drained grains from step 1. Stir-fry lightly (be careful not to burn).
- Transfer everything into the rice cooker, add chicken stock (including shiitake soaking liquid to make up 3 cups total) and salt, then cook.
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Once cooked, mix in whole corn and serve.
