Steamed steamed bun

Method

1. (Prepare the day before) Wash 2 cups of sticky rice and soak in water for 7 to 8 hours.

2. Soak dried shiitake mushrooms in water and leave in the refrigerator for 7 to 8 hours.

3. Reserve the stock from the bonito flakes.

4. Crack the shells of the ginkgo nuts, remove the contents, boil in boiling water for 2 to 3 minutes, and peel off the skin.

5. (On the day of cooking) Wash the boiled bamboo shoots and cut the tips into 6 large pieces for decoration. Cut the rest into small pieces.

6. Cut the dried shiitake mushrooms into 6 large bite-sized pieces for garnishing, and finely chop the rest.

7. Cut the sunflower beef into large bite-sized pieces. Peel the yacon, cut it into 6 pieces and soak in water.

8. Add 2 tablespoons of sunflower oil to a frying pan, heat, and fry the sunflower beef. Once it's heated, move it to the edge, add the bamboo shoots and shiitake mushrooms, and stir-fry. Stir-fry large pieces for garnish as well as finely chopped pieces.

9. Once everything is coated with oil and heated through, add 2 tablespoons of soy sauce, 1 tablespoon of sake, 1 tablespoon of mirin, and 1 tablespoon of sugar to taste, and evaporate the moisture.

10. Remove the large pieces for decoration and remove the remaining finely cut pieces into another container.

11. In the same frying pan, add 1 tablespoon of sunflower oil, add the drained sticky rice and stir-fry. When the glutinous rice is 80% translucent and has changed color, add 300g of dashi stock and half a teaspoon of salt and simmer while stirring.

12. When the liquid dries up, add the finely chopped shiitake mushrooms and bamboo shoots that you took out in step 6, turn off the heat, and mix well.

13. Wet parchment paper with water, wring it out to remove the water, and place it in a bowl-sized bowl.

14. Divide the stir-fried sticky rice into 6 parts and add each half. Embed yacon in the center, wrap it with large pieces of seasoned sunflower beef, bamboo shoots, shiitake mushrooms, and ginkgo nuts, and tie with octopus string.

15. Steam in a steamer for 25 minutes.