Shiitake and chicken Chimaki dumplings
These sticky "Chimaki" rice dumplings are the perfect Boys' Festival treat! If you don't have bamboo leaves, you can use aluminum foil. The combination of chicken, Shiitake, and mochi rice automatically makes it delicious. If you roll it up small like this, it looks extraordinary and delicious. You'll find yourself reaching for more and more!
When you eat at restaurants, you'll often find Chinese Shiitake in there, but if you use Japanese Shiitake, Chimaki'll taste so much better!
Recipe provided by Hattori Nutrition College
1 1/2 cup
Dried Shiitake mushrooms
1/4 (50 g)
Boiled bamboo shoots
1 1/2 Tbsp
Kombu (dried kelp) Dashi broth-A
Shiitake Dashi broth-A
Wash the glutinous rice and soak it in water for about 1 hour before draining it with a colander.
Rehydrate the dried Shiitake mushrooms and chop them coarsely.
Cut the chicken into 1 cm squares and the carrots and bamboo shoots into 5 mm squares.
Heat the oil in a pan and saute the chicken. Once the color of the chicken has changed, add the dried Shiitake mushrooms, carrots, and bamboo shoots and saute them.
Add the seasonings marked with A to 4 and simmer for about 15 minutes.
Once the contents begin to boil, add the glutinous rice and saute until the liquid disappears. Note: Be careful when sauteing so as not to crumble the glutinous rice.
Divide the contents of 4 into 16-20 equal portions. Wrap in bamboo leaves and tie with twine. (Aluminum foil can be used in place of bamboo leaves)
Put the contents of 5 into a hot steamer and steam on high heat for 30-40 minutes.