Japanese Bamboo Sticky Rice

Add to favorites
  • Serves:
  • Prep Time:
  • Cook Time:
  • We Suggest:


500g glutinous rice

500g chicken, sliced

1 small carrot, peeled and chopped

4 shiitake mushrooms, chopped

1 small can of bamboo shoot, chopped

1 cup shimeji mushroom

1 tbsp soy sauce

1-1.5 tsp salt

1 tbsp sake

1 tbsp mirin


  1. Soak the glutinous rice overnight in a large Pyrex mixing bowl
  2. Drain the rice through a sieve or colander at least 30 minutes before steaming
  3. Mix the soy sauce, salt, sake, and mirin and add enough water or dashi to yield ¾ cup of liquid
  4. Heat a wok on medium high heat and with canola oil
  5. Sauté the chicken with 2 big pinches of salt until there's color on all sides
  6. Add the carrot, mushrooms, and bamboo shoot with another pinch of salt and continue to sauté for a few more minutes
  7. Add the drained glutinous rice and continue to stir to toast the rice for a couple of minutes
  8. Add the soy sauce mixture and stir until all of the liquid has been absorbed
  9. Line a bamboo steamer with cheesecloth or paper towel and pour the toasted rice and level out to be even
  10. Steam the rice for 20 minutes on high.