Chinese-Style Zongzi Rice Balls Made with Kirimochi

Cut the sheet-shaped kirimochi into small cubes, roughly the size of the little mochi pieces sold as penny candy. Cutting them small gives the rice a glutinous-rice-like texture once mixed in.

Julienne the ginger and mince the long green onion to prepare the aromatics.

Coarsely mince the boiled bamboo shoots. Dice the rehydrated dried shiitake mushrooms to about the same size (do not use the stems). Have the pork and dried shrimp ready as well.

Combine the sugar, sake, soy sauce, oyster sauce, and black pepper, then add water at the end to thin it slightly and mix to make the combined seasoning.

Have cooked rice ready. There's no need to steam glutinous rice — plain white rice works fine.

Heat the pan well, then pour in the oil and coat the surface of the pan. This keeps the ingredients from sticking.

Start by stir-frying the pork. Then add the bamboo shoots, dried shiitake, and dried shrimp and stir-fry over medium to high heat.

Add the ginger and green onion aromatics, and once they are lightly warmed through, pour in the combined seasoning. There's no need to reduce it — just warming it is enough.

Add the chopped kirimochi and simmer briefly until the mochi softens. Taste one or two pieces — when they have the springy softness of penny-candy mochi, they're ready.

Drizzle in the sesame oil to finish, then add to the rice and mix everything together thoroughly. It can be eaten as is at this stage.

In place of bamboo leaves, lay down a shiso leaf and shape the mixture like a rice ball, wrapping it in the leaf. It also improves the color and adds a refreshing aromatic accent.

The Chinese-style zongzi rice balls are done. Because they use kirimochi, they harden as they cool, so reheating them in the microwave before eating is recommended.