Vegan Gomoku Okowa

Mmmmm… steamed rice. This recipe is filling, warm, so versatile. This is one of those meals that sticks to your bones on a cold night. I was inspired after watching this video from Peaceful Cuisine. I don’t have burdock, and I added wakame seaweed, trumpet mushrooms and substituted liquid aminos instead of soy sauce. And embarrassingly all I had on was plain old long rice rather than the glutinous rice.  Check out the video below and get inspired too.


  • 2 cups of rice, soaked for 12 hours in 4 cups of water
  • 3 pieces of wakame seaweed
  • 1 carrot
  • 2 large turmpet mushrooms
  • 1 tbls of liquid aminos
  • 2 tbls of evoo
  • 1/4 cup of sake
  • 1 tbs of sesame seeds
  • 1 small green onions (chopped)


  1. Soak rice for 12 hours. IMG_9671.JPG
  2. Place seaweed in boiling water, while getting soft, thinly slice carrot, and trumpet mushrooms.img_9676
  3. Once sliced add liquid aminos, sake, EVOO to a hot pan and cook until all liquid has evaporated. Be careful to not burn your veggies. Cook for approx 10 mins.img_9689
  4. While your veggies are cooking, drain your rice and place in cheesecloth and steam for 10 mins.
  5. Once veggies are done cooking and rice is partially steamed. Mix together in a bowl adding sesame seeds, place back on top of steamer for approx 40 mins (or until cooked).

    6. Once fully cooked, let cool for a few minutes in a bowl. Serve with chopped green onions and Korean chili paste (gochujang).img_9708

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