This is an easy to follow recipe for Japanese Chimaki or dumplings, which is traditionally made and enjoyed for Children’s day (also known as “komodo no hi”) in Japan, every 5th of May.
The tradition is celebrated across Japan to call-in positive wishes for the happiness and good health of children.
The addition of our OKAZU Chili Miso unfolds a new and fresh flavor to the classic dish.
Enjoy the recipe, and we wish everyone peace, happiness and good health not only on this special day, but on all the days of the year!
Servings
makes 6-8 Chimaki
Ingredients
- ½ cup glutinous rice
- 3 cups water
- 2 Tbsp cooking oil
- ¼ cup carrots, diced
- ¼ cup shiitake mushrooms, diced, may use fresh or dried (rehydrated if using dried)
- ¼ cup cooked bamboo shoots, diced
- 1 tsp OKAZU Chili Miso
- 1 tsp soy sauce
- 1 tsp honey
- Salt and pepper to taste
- 16-20pcs bamboo leaves, soaked in water (banana leaves may be used as a replacement)
- Butcher’s twine
Directions:
- Soak the rice in a bowl with 2 cups of water. The rice should be soaked for 1 hour, then strained. While the rice sits, prepare the other ingredients.
- In a pot or casserole over medium heat, add the oil, and saute the carrots, mushrooms and bamboo shoots. Season with salt, pepper and OKAZU.
- Add 1 cup of water, soy sauce and honey.
- Add the rice, and continue cooking until the rice becomes sticky, but still not fully cooked and most of the liquid has been absorbed.
- Scoop out portions of the filling into the bamboo leaves, forming a log, and fold the leaves to wrap the rice. Use the butcher’s twine to secure the rice.
- Place the wrapped rice in a steamer or a pot with a steamer insert, and steam for 30 minutes.
