Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, my grandmother's recipe for okinawan "jushi". It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Okinawan dietary habits have received a lot of attention lately. Okinawan culture can be defined in one word: champuru. The actual meaning of champuru is "to mix together Just as people have various ways of thinking, each person has his or her own special champuru recipe.
My Grandmother's Recipe for Okinawan "Jushi" is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. My Grandmother's Recipe for Okinawan "Jushi" is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook my grandmother's recipe for okinawan "jushi" using 21 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make My Grandmother's Recipe for Okinawan "Jushi":
- Get 1000 grams Rice
- Get ◆Main ingredients
- Make ready 50 grams Hijiki
- Prepare 1 Satsuma-age or Chikuwa
- Take 1 small Carrot
- Take 4 Dried shiitake mushrooms
- Take 100 ml Water to soak the dried shiitake mushrooms
- Take ♦For the ground pork
- Make ready 150 grams Ground pork
- Take 2 tbsp Soy sauce
- Make ready 1 tbsp Awamori or sake
- Get 1 tbsp Sugar
- Get 1 tsp Roasted sesame seeds
- Make ready 1 Sesame oil (for stir-frying)
- Make ready 300 grams Water to parboil the ground pork
- Make ready ♦Seasonings to cook the "Jushi"
- Take 2 tbsp Soy sauce
- Make ready 1 tbsp Awamori or sake
- Get 1 tsp Salt
- Get 1 tsp Dashi stock granules
- Make ready 1 tsp Lard or vegetable oil
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Instructions to make My Grandmother's Recipe for Okinawan "Jushi":
- Wash the rice 30 minutes to 1 hour before cooking, and drain in a colander.
- Parboil the ground pork in 300 ml of water. Skim off the scum from the broth and set it aside.
- 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.
- 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.
- 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.
- 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.
- 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.
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