Servings: 6
Ingredients
- 2 cup glutinous rice / Sticky rice
- 8-10 small dried shiitake mushrooms
- 1 1/2 cups water
- 3 vegan sausages
- 200g vegan meat of your choice
Sauce
- 1/4 cup light soy sauce
- 2 tbsp vegan oyster sauce
- 2 tbsp Shaoxing wine
- 1 thumb ginger (peeled & grated)
- 1 clove garlic (minced/grated)
- 1/4 tsp white pepper
- 2 tsp sesame oil
Garnish
- Coriander
- Green onion
- Sesame seeds
Instructions
- Add the rice into a large bowl. Wash well 3-4 times until the water is clear and no longer cloudy. Fill the bowl with water and set aside to soak overnight.
- Add the mushrooms into a bowl and cover with water. Soak overnight or until soft. Once reconstituted, slice the mushrooms and reserve all of the mushroom liquid. Measure it out and top with water if needed to reach 1.5 cups of liquid total.
- In the meantime, combine all of the sauce ingredients into a bowl and mix well. Prepare the vegan meat according to packet instructions if necessary (i.e. pan fry) and set aside.
- When rice is ready, drain then add into the rice cooker, followed by the mushrooms, vegan meat and sauce. Add in the mushroom liquid and sauce.
- Butter the rice cooker, then transfer batter into the rice cooker. Using the Panasonic SR-CN108WST rice cooker, set to “cake/bread” setting (this setting will automatically cook for 40 minutes).
- Cook on the “sticky” rice setting. Once cooked, open the rice cooker and fluff up using the rice paddle.
- Garnish with green onion, coriander and sesame seeds. Serve immediately!
