Yes, I LOVE OKOWA~~~~;)
a cloth I used to steam glutinous rice is cotton cloth. I guess you could use cheese cloth or something instead.
中華セイロ（藤倉商店）僕が使用したのは内径20cmのものです。
http://www.take-fujikura.com/category/11/
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Ingredients:
3 cups(450g) glutinous rice (soak 6 - 12 hours, then drain 30 - 60 minutes before steaming)
5g dried hijiki (soak for 10 minutes then drain)
8g dried shiitake (soak with 200g water below. do not drain. keep the soaking water)
200g water
1 tbsp soy sauce
2 tbsp mirin
1/4 tsp salt
50g carrot
50g burdock
1/2 tsp salt
1 tbsp soy sauce
2 tbsp sake
100g water
40g walnut
Instructions:
1. simmer carrot, burdock, hijiki and shiitake until water is gone.
2. put 1/2 tsp salt, 1 tbsp soy sauce, 2 tbsp sake and 100g water into a pan and bring to a boil.
3. steam glutinous rice for 10 minutes.
4. take the rice out and put all the ingredients together and put it back to steamer and steam for another 15 minutes or until the rice is soft enough.
5. spread the okowa on a tray and let it chill to prevent from getting too watery.
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「材料」
もち米 3合（6-12時間ほど浸水して、蒸す30-60分くらい前に水切りしておく）
材料Ａ
ひじき 5g（水で戻しておく。）
干し椎茸 8g（下の200gの水と一緒に浸水する。戻し汁は捨てないように）
水 200g
醤油 大さじ１
みりん 大さじ２
塩 小さじ1/4
人参 50g
牛蒡 50g
材料Ｂ
塩 小さじ1/2
醤油 大さじ1
酒 大さじ2
水 100g
くるみ 40g
「作り方」
１、材料Ａを煮汁がなくなるまで煮る。
２、材料Ｂを一度煮立たせておく。
３、もち米を10分間蒸す。
４、もち米を取り出し、すべての材料を混ぜ合わせる。
５、15分間蒸す。
６、バットなどに広げて冷ます。
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Equipments & etc:
Camera : Sony A7RII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX 82mm
Mic：RODE VideoMIc Rycote
Monitor : Atomos Ninja Assassin
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Software : Adobe Premiere Pro CC
Music : sweet memories / Dan Phillipson (http://www.premiumbeat.com/royalty_free_music/songs/sweet-memories)
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