Taiwanese Sticky Rice (Rou Zong)

• 540 ml Mochi rice
• 100 grams Pork (pork off cuts or pork belly)
• 100 grams Cooked bamboo shoots
• 3 Dried shiitake mushrooms
• 8 cm Carrot (optional)
• 2 tbsp Soy sauce
• 2 tbsp Sake
• 1 tsp Sugar
• 1 tsp Salt

1. Wash the mochi rice and drain.
2. These are the ingredients except the mochi rice.
3. Soak the dried shiitake in lukewarm water to rehydrate (you will be using the soaking water for the soup).
4. Blanch the bamboo shoots and coarsely chop them.
5. Coarsely chop the pork, carrot and rehydrated shiitake as well.
6. Add water to the shiitake soaking water to make it to 2 cups (400 ml).
7. Add the seasoning ingredients to make the soup.
8. Heat vegetable oil (not listed) in a frying pan, stir-fry the pork, then add the bamboo shoots and carrot and stir-fry.
9. Add the soup from Step 4, bring it to a boil, and transfer to a bowl.
10. In the same frying pan, add the drained mochi rice, and stir-fry until it becomes whitish to evaporate the moisture from the rice.
11. Don't let it burn!
12. Once the moisture from the rice has evaporated, add the soup, and let the rice absorb the soup well.
13. Add the other ingredients, and stir-fry to evaporate the moisture.
14. Transfer to a steamer lined with parchment paper, and steam for 25 minutes over high heat.
15. It's done!

pork, shoots, shiitake mushrooms, carrot, soy sauce, sake, sugar, salt

Taken from cookpad.com/us/recipes/151798-taiwanese-sticky-rice-rou-zong (may not work)