My Grandmother's Recipe for Okinawan "Jushi"
My Grandmother's Recipe for Okinawan "Jushi"

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, my grandmother's recipe for okinawan "jushi". It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

My Grandmother's Recipe for Okinawan "Jushi" is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. My Grandmother's Recipe for Okinawan "Jushi" is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have my grandmother's recipe for okinawan "jushi" using 21 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make My Grandmother's Recipe for Okinawan "Jushi":
  1. Take 1000 grams Rice
  2. Make ready ◆Main ingredients
  3. Make ready 50 grams Hijiki
  4. Take 1 Satsuma-age or Chikuwa
  5. Get 1 small Carrot
  6. Take 4 Dried shiitake mushrooms
  7. Make ready 100 ml Water to soak the dried shiitake mushrooms
  8. Make ready ♦For the ground pork
  9. Get 150 grams Ground pork
  10. Get 2 tbsp Soy sauce
  11. Get 1 tbsp Awamori or sake
  12. Make ready 1 tbsp Sugar
  13. Make ready 1 tsp Roasted sesame seeds
  14. Take 1 Sesame oil (for stir-frying)
  15. Get 300 grams Water to parboil the ground pork
  16. Prepare ♦Seasonings to cook the "Jushi"
  17. Take 2 tbsp Soy sauce
  18. Get 1 tbsp Awamori or sake
  19. Prepare 1 tsp Salt
  20. Get 1 tsp Dashi stock granules
  21. Get 1 tsp Lard or vegetable oil
Steps to make My Grandmother's Recipe for Okinawan "Jushi":
  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.

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