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Taiwanese Chimaki | 台湾ちまき

If you are a lover of dim sum, ‘Chimaki’ is that sticky rice wrapped in bamboo shoots which with just a slight effort and preparation can be made at home. I remember once heard that dim sums are made from left-over food from the last supper prepared into small delicacies to be served for lunch and tea time.

This is an Taiwanese recipe using dried bamboo leaves but there are many others, the Chinese recipe, Thailand also the Philippines wrap sticky rice using different type of plant like the lotus, banana leaves but all essentially taking a similar cooking approach.

This barbecue pork which may look time consuming may scare some people but I will introduce an easy recipe which can be left overnight in the ‘rice cooker’ to cook slowly – this will be the next post! so stay tuned.






Taiwanese Chimaki Recipe |『台湾ちまき』

Ingredients 1 –

  • 600g Sticky Rice
  • 6 Egg Yolks (Quail Eggs can be used a replacement)
  • 800cc Water
  • 24 Large Dried Bamboo Leaves

Ingredients 2 –

Seasoning 1 –

  • 2 Tablespoons Soy Sauce
  • 1/4 Teaspoons Chinese Five Spices
  • Pepper

Seasoning 2 –

  • 5 Tablespoons Soy Sauce
  • 2 Teaspoons Chinese Five Spices
  • 2 Teaspoons White Pepper
  • 5 Tablespoons Vegetable Oil


  1. (Making the Salted Egg Yolk) Separate the egg yolk and white. Sprinkle the yolk with ample salt and leave it overnight in the refrigerator. It will firm overnight as the moisture is extracted from the egg. Boiled quail eggs can be used as a replacement.
  2. (Dried Bamboo Leaves) Soak the bamboo leaves in water for about 3 hours before actual use.
  3. (Barbecue Pork) Cut to about 3cm in length.
  4. (Dried Shitake) Remove the stem and soak in water of about 100cc until moist and soft.
  5. (Sticky Rice) Wash well and soak in water for at least 30minutes before use.


  1. Ingredients 2 – Cook the barbecue pork, sliced shitake mushrooms with sugar and seasoning 1 (five spices, soy sauce, pepper) over low heat for about 10 minutes. Stop when all the liquid is no longer visible in the pot. Let it boil before use.
  2. Ingredients 1 – Cook the sticky rice with water and boil for about 5 minutes until the rice does not have to be totally cooked but transparent, adding seasoning 2 (soy sauce, five spice powder, pepper, vegetable oil). Let is cool before use.
  3. Hold the bamboo leaves in your palm in a funnel shape, pack half the sticky rice first and then the meat, mushrooms, egg yolk and ginko seeds packing it well from the top to cover with the sticky rice last. Press from the top to shape the rice. The rice will need to be made into a triangular pyramid using 2 bamboo leaves, covering the entire rice and ingredients, tied last with cooking strings.

I will provide various links to how to wrap the chimaki, which I also referred to –

4. Using a Chinese bamboo steamer, steam for approximately 20 – 30 minutes.

Note – peanuts, chestnuts may also be added in as a filling inside the chimaki.

Taiwanese Chimaki Recipe 『 台湾ちまき』(12個分)


  • もち米・・・・・・600g
  • 卵黄・・・・・・6個 (ウズラの卵(代用))
  • 水・・・・・・・800cc
  • (竹)笹の葉・・・・・・24枚 (なるべく大きなもの)



  • 醤油・・・・・・大さじ2
  • 五香粉・・・・・小さじ1/4
  • 胡椒粉・・・・・少々


  • 五香粉・・・・・・小さじ2
  • 胡椒粉・・・・・・小さじ2
  • サラダ油・・・・・・大さじ5
  • 醤油・・・・・・・・大さじ5












肉粽│台湾ちまき | オリジナルレシピを参考にしています。

肉粽│ちまきの包み方 | 参考にしてください。

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