Sansai Okowa （山菜おこわ）
What kind of dish is Sansai Okowa？？
It is rice mixed with wild vegetables. The texture and bitterness of wild vegetables are the secret to its deliciousness. A menu that feels like spring.
Okowa, which has a chewier texture than white rice, is a familiar food to us Japanese people. This texture is created by using sticky rice.
The representative dish of okowa is sekihan, which is served at celebrations. There are many other types of okowa, including those made with wild vegetables, chestnuts, and chicken.
Wild vegetables can be picked from the mountains, but they require a lot of preparation. We use a commercially available mixture of several wild vegetables called “sansai mix.” Using this, anyone can easily make sansai okowa at home.
Sansai mix contains butterbur, Elatostema involucratum, bracken, nameko, bamboo shoot, wood ear mushroom, enoki mushroom, etc.
What is sticky rice?
Non-glutinous rice, which is commonly eaten as white rice, has a ratio of 2 parts amylose to 8 parts amylopectin. On the other hand, ”glutinous rice” does not contain amylose in its starch, but only amylopectin. Therefore, sticky rice has the characteristic of becoming highly viscous when heated.
Glutinous rice is fragile, so wash it gently and for a short time, and cook it with slightly less water than when using non-glutinous rice.
Usually, the amount of water used is 1.4 times the weight of rice, and the amount of water is 1.2 times the weight of sticky rice. (If rice is 150g, water is 210g; if sticky rice is 150g, water is 180g)
In the past, it was common to use a steamer to make okowa, but this recipe uses a rice cooker. When cooking sticky rice in a rice cooker, one thing to keep in mind is the soaking time of the rice.
When cooking white rice, it is said that soaking it in water will make it more delicious.
However, glutinous rice has a high water absorption rate, so if it is soaked in water, there will not be enough water when cooking. If you add water to it, it will become watery when cooked.
To prevent this from happening, I soak the white rice in water for about an hour before mixing it with the glutinous rice.
⋈*If using a steamer, use only sticky rice without mixing white rice. At this time, soak the sticky rice overnight before using it.
290kcal Protein 6.6g Fat 3g Carb 61.9g Salt Equivalent 1.2g
- rice 160g
- glutinous rice 160g
- wild vegetable mix 1P（Solid amount80～120g ）
- deep-fried tofu 25g
- carrots 20gg
- dark soy sauce 24g
- salt 2g
- water 390g
- sake 40g
➀ Wash white rice and soak it in water for about an hour.
② Wash glutinous rice.
③ Wash the wild vegetable mix.
④ Cut the deep-fried tofu and carrots into strips.
⑤ Put light soy sauce, salt, sake, rice and glutinous rice into a rice cooker.
⑥ Add water. Place the wild vegetable mix on top of the rice.
⑦ Cook with the same settings as white rice.
⑧ Once the rice is cooked, wait about 10 minutes before opening the lid.
⋈*The menu for this day is rice with wild vegetables, miso soup, tataki gobou, simmered beef tendon and Japanese radish, mekabu and okra with ponzu sauce, tomato slices, and mentaiko.
Check out the recipe for tataki gobou here. ⇒ Burdock roots and sesame pickled vineger