Chinese-Style Pork Glutinous Rice (Okowa)

Steps

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1. 1
   Quickly rinse the dried shiitake mushrooms under water, then soak them. They can soak in the refrigerator for 2 hours, in hot water for about 20 minutes, or be heated in the microwave for 4-5 minutes. Follow the soaking time indicated on the mushroom package.
   ≈1:49
2. 2
   Rinse the glutinous rice until the water runs clear, place it in a bowl, add water, and soak for 1 hour. If time is limited, soak for at least 30 minutes. This helps the rice absorb water evenly and prevents a hard core when cooked.
   ≈2:29
3. 3
   Peel the carrot, then slice thinly and cut into thin julienne strips.
   ≈2:50
4. 4
   Cut the bamboo shoots into approximately 1.5 cm cubes.
   ≈3:08
5. 5
   Strain the soaked mushroom liquid through a fine-mesh strainer lined with paper towel, reserving 150 ml. Remove the stems from the mushrooms and slice them into thin strips.
   ≈3:35
6. 6
   Cut the pork belly into bite-sized pieces, roughly 3 parts per slice. Drain the soaked glutinous rice.
   ≈4:22
7. 7
   Wet a bamboo steamer with water and line it with parchment paper.
   ≈4:42
8. 8
   Bring a pot of water to a boil for steaming.
   ≈5:19
9. 9
   Heat sesame oil in a frying pan for about 30 seconds, then add the pork, stirring to break it apart until about 80% cooked.
   ≈5:29
10. 10
    Add the carrot strips and stir-fry for about 1 minute.
    ≈5:55
11. 11
    Add the bamboo shoots and mushroom strips, stir-frying for about 30 seconds.
    ≈6:02
12. 12
    Add the glutinous rice and mix well, continuing to stir-fry for about 1.5 minutes until everything is evenly combined.
    ≈6:10
13. 13
    Add the sake, sugar, soy sauce, oyster sauce, and 150 ml of mushroom soaking liquid, and stir-fry while heating for about 2 minutes until the liquid mostly evaporates.
    ≈6:30
14. 14
    Transfer the stir-fried rice and ingredients into the prepared bamboo steamer and cover with the lid.
    ≈7:08
15. 15
    Place the steamer over boiling water and steam on medium heat for 25-30 minutes until the rice is fully cooked and fluffy. If the rice still has a hard core, extend the steaming time as needed.
    ≈7:21