Shumai Dumplings and Okowa Rice in One Rice Cooker

• 700 grams For the okowa rice:
• 360 ml Sweet or mochi rice
• 2 pieces Fall salmon (fresh or lightly salt-cured)
• 1 Edamame (peeled)
• 2 tbsp Sake
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1/2 tsp Sesame oil
• 170 ml Water
• 1 *Lettuce
• 7 dumplings For the sweet rice shumai (siumai) dumplings:
• 90 ml Sweet or mochi rice
• 230 grams Ground pork
• 1/3 Onion (finely chopped)
• 2 to 3 Dried shiitake mushrooms (finely chopped)
• 1 Lotus root (finely chopped)
• 1 piece Ginger (finely chopped)
• 1 Green onion (finely chopped)
• 1/2 tsp Sesame oil
• 1 tsp Oyster sauce
• 1/2 tsp Soy sauce
• 1/3 tsp Salt
• 1 tbsp Sake

1. Divide the sweet (mochi) rice into the okowa and shumai dumpling portions.
2. Soak each in water for 30 minutes, then drain.
3. Put the okowa portion of the rice and the flavoring ingredients in the rice cooker bowl.
4. Place the salmon (skin and bones removed and flaked) on top with the edamame, even out the surface and cover with a layer of lettuce.
5. (The lettuce will be chopped and mixed into the okowa rice after cooking.)
6. Put the ground pork and all the ingredients in a bowl, and knead and mix until sticky.
7. Add the chopped vegetables and mix in.
8. Form into round balls.
9. Coat the balls with the dumpling portion of the soaked rice.
10. Place the dumplings on top of the lettuce, and switch the rice cooker on.
11. (If your cooker has a 'mixed rice' or 'okowa' setting, use that.
12. Otherwise use the regular setting.)
13. Use this method to cook various things in a rice cooker.
14. I tend to vary the flavorings for both the okowa and dumplings a lot.

rice, sweet, salmon, edamame, sake, soy sauce, mirin, sesame oil, water, lettuce, sweet rice, sweet, ground pork, onion, shiitake mushrooms, lotus root, ginger, green onion, sesame oil, oyster sauce, soy sauce, salt, sake

Taken from cookpad.com/us/recipes/188110-shumai-dumplings-and-okowa-rice-in-one-rice-cooker (may not work)