My favorite bento stall at depachika is Okowa Yonehachi, which is conveniently located at most department stores. Customers choose from a selection of usually five different sticky rice flavored with a variety of fillings such as chestnuts (kuri) or sansai (mountain vegetables). The bento is then rounded out with some side dishes.
I have tried making mochi rice in the rice cooker and the results are never as delicious as at Okowa Yonehachi. This recipe uses a steamer instead and the results are exactly what I was craving. Be sure to purchase mochigome or sticky rice, not sushi rice or Japanese rice. The chestnuts can be purchased in jars filled with a sweet syrup. Save the syrup to use with ice cream or to top fresh fruits.
Kuri Okowa
3 cups mochi gome (mochi rice)
12 chestnuts
1/4 cup dashi
3 Tbsp. sake
1 tsp. salt
1 tsp. usukuchi (light colored) soy sauce
1. Carefully rinse the mochi gome until it runs clear then soak in water for 2 hours.
2. In a steamer, place a cheesecloth on the steamer and place the rice on top. Shape the rice into a doughnut shape so that steam can come through the middle.
3. Wrap the cheesecloth over the rice and steam for 20 minutes.
4. Put the rice in a bowl, add the dashi, sake, salt, and usukuchi shoyu mixture and stir to combine.
5. Return to the steamer using the cheesecloth and steam again for 20 minutes.
6. Incorporate the chestnuts and serve.
