Shoyu okowa ｜ Our Regional Cuisines

1. Wash glutinous rice and soak in water overnight. Drain in a colander.

2. Soak kidney beans in water overnight. Put them in a colander and boil them in more water for about 15 minutes. Add seasoning A and cook for another 5 minutes. Boil the vegetables so that the skin does not break and there is no core.

3. Combine seasoning B.

4. Pour hot water into the first layer of a steamer. Spread a wet and wrinkled steamer cloth over the second level, place the glutinous rice from step 1, spread it out flat, and cover it with the steamer cloth. When the water in the first layer of the steamer comes to a boil, place the second layer on top and steam on high heat for 20 minutes.

5. Transfer the steamed glutinous rice to a bowl, pour the seasonings from step 3, and mix well with a wooden spoon until all the white parts of the rice are gone. Return to the steamer, top with the kidney beans from step 2, and steam for 10 minutes.

6. When steamed, place in a serving bowl and sprinkle with white sesame seeds.