I made "okowa" with the spring ingredients tonight. Okowa is the name for the mixed sticky rice, which is made with the sweet (mochi) rice. My version is actually the mixture of the regular short-grain rice (I use either white or brown rice, depending on how I feel) and sweet rice. So, it's not too heavy, while the rice retains the nice stickiness.
Tonight's version is Chinese-style, so I used Chinese chicken stock, instead of dashi, and Chinese rice wine, instead of sake.
I posted the recipe on toiro's website. Hope you'll enjoy!
