A picture of My Grandmother's Recipe for Okinawan

My Grandmother's Recipe for Okinawan "Jushi"

Name: My Grandmother's Recipe for Okinawan "Jushi"
Yield: 4 servings
Cuisine: American
Ingredients: 1000 grams Rice; 50 grams Hijiki; 1 Satsuma-age or Chikuwa; 1 small Carrot; 4 Dried shiitake mushrooms; 100 ml Water to soak the dried shiitake mushrooms; 150 grams Ground pork; 2 tbsp Soy sauce; 1 tbsp Awamori or sake; 1 tbsp Sugar; 1 tsp Roasted sesame seeds; 1 Sesame oil (for stir-frying); 300 grams Water to parboil the ground pork; 2 tbsp Soy sauce; 1 tbsp Awamori or sake; 1 tsp Salt; 1 tsp Dashi stock granules; 1 tsp Lard or vegetable oil

cookpad.japan @cookpad_jp

This is an Okinawan home cooking dish that my grandmother and my mother used to make a lot when I was little.
It brings me back to my childhood, and so I decided to write this recipe down before I forget it.

You can make this with ingredients found in mainland Japan.
You could use pork belly instead of ground pork, but if you use pork belly, use less lard.
We use lard to make this dish in Okinawa, so, if you want to make it the authentic way, use lard. And another key ingredient is the bonito dashi stock.
It's also delicious with bamboo shoots or burdock root ♪ Recipe by Harmony Forest

cookpad.japan @cookpad_jp

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Ingredients

4 servings

1000 gramsRice
◆Main ingredients
50 gramsHijiki
1Satsuma-age or Chikuwa
1 smallCarrot
4Dried shiitake mushrooms
100 mlWater to soak the dried shiitake mushrooms
♦For the ground pork
150 gramsGround pork
2 tbspSoy sauce
1 tbspAwamori or sake
1 tbspSugar
1 tspRoasted sesame seeds
1Sesame oil (for stir-frying)
300 gramsWater to parboil the ground pork
♦Seasonings to cook the "Jushi"
2 tbspSoy sauce
1 tbspAwamori or sake
1 tspSalt
1 tspDashi stock granules
1 tspLard or vegetable oil

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Steps

1

Wash the rice 30 minutes to 1 hour before cooking, and drain in a colander.
2

Parboil the ground pork in 300 ml of water. Skim off the scum from the broth and set it aside.
3

Add the boiled ground pork, sesame oil, soy sauce, awamori, roasted sesame seeds, and sugar in a frying pan, and fry until the liquid has evaporated.
4

Finely chop all of the main ingredients except for the hijiki. Rehydrate the dried shiitake mushrooms in 100 ml water, and set the soaking water aside for later use. I also used 2 pieces of satsuma-age.
5

Add the ground pork broth and the shiitake soaking water to the washed rice until the liquid mixture rises to slightly less than the three cup line in the rice cooker. Add some water if needed.
6

Add the seasoned ground pork and "Jushi" seasonings to the rice cooker, and add the lard at the end. If you don't have lard, use vegetable oil instead. Cook in the rice cooker.
7

It's also nice if you garnish with yomogi (mugwart) or green onion to finish ♪ This is good even cold, so you can buy "Jushi" rice balls in Okinawa.