These are the ingredients except the mochi rice. Soak the dried shiitake in lukewarm water to rehydrate (you will be using the soaking water for the soup).
Blanch the bamboo shoots and coarsely chop them. Coarsely chop the pork, carrot and rehydrated shiitake as well.
Add water to the shiitake soaking water to make it to 2 cups (400 ml). Add the seasoning ingredients to make the soup.
Heat vegetable oil (not listed) in a frying pan, stir-fry the pork, then add the bamboo shoots and carrot and stir-fry.
Add the soup from Step 4, bring it to a boil, and transfer to a bowl.
In the same frying pan, add the drained mochi rice, and stir-fry until it becomes whitish to evaporate the moisture from the rice. Don't let it burn!
Once the moisture from the rice has evaporated, add the soup, and let the rice absorb the soup well.
Add the other ingredients, and stir-fry to evaporate the moisture.
Transfer to a steamer lined with parchment paper, and steam for 25 minutes over high heat.
Story Behind this Recipe
When my grandmother was a child, this used to be sold at a food stall in Taiwan very cheaply as a snack. Usually, 1 rice cooker cups' worth is enough rice for our family meals, but we polish off almost 3 rice cooker cups' worth of rice when I make this dish! My grandmother's recipe doesn't have carrot, but I recommend adding it as it will make this rice more colorful!
Cook over medium heat, but stir-fry the glutenous rice over medium-low heat so that you won't burn it. When you add the rice to the soup, if adding the other ingredients later is too much trouble for you, you can add them with rice at the same time! Have a taste and check the rice after 25 minutes. Steam some more if needed.