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Prepare For the okowa rice:.
Prepare Sweet or mochi rice.
Prepare pieces Fall salmon (fresh or lightly salt-cured).
Prepare Edamame (peeled).
You need to prepare ○ Sake.
You need to prepare ○ Soy sauce.
Use ○ Mirin.
Use ○ Sesame oil.
Provide ○ Water.
Provide *Lettuce.
You need dumplings For the sweet rice shumai (siumai) dumplings:.
Provide Sweet or mochi rice.
Use Ground pork.
Use Onion (finely chopped).
Use to 3 Dried shiitake mushrooms (finely chopped).
Prepare Lotus root (finely chopped).
You need Ginger (finely chopped).
You need to prepare Green onion (finely chopped).
You need ● Sesame oil.
Provide ● Oyster sauce.
You need ● Soy sauce.
You need to prepare ● Salt.
You need ● Sake.

Divide the sweet (mochi) rice into the okowa and shumai dumpling portions. Soak each in water for 30 minutes, then drain..
Put the okowa portion of the rice and the ○ flavoring ingredients in the rice cooker bowl. 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..
(The lettuce will be chopped and mixed into the okowa rice after cooking.).
Put the ground pork and all the ● ingredients in a bowl, and knead and mix until sticky. Add the chopped vegetables and mix in. Form into round balls..
Coat the balls with the dumpling portion of the soaked rice. Place the dumplings on top of the lettuce, and switch the rice cooker on. (If your cooker has a 'mixed rice' or 'okowa' setting, use that. Otherwise use the regular setting.).
Use this method to cook various things in a rice cooker. I tend to vary the flavorings for both the okowa and dumplings a lot..

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