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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, my grandmother's recipe for okinawan "jushi". It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

My Grandmother's Recipe for Okinawan "Jushi" is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. My Grandmother's Recipe for Okinawan "Jushi" is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first 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":
  1. Make ready 1000 grams Rice
  2. Make ready ◆Main ingredients
  3. Make ready 50 grams Hijiki
  4. Make ready 1 Satsuma-age or Chikuwa
  5. Prepare 1 small Carrot
  6. Make ready 4 Dried shiitake mushrooms
  7. Prepare 100 ml Water to soak the dried shiitake mushrooms
  8. Take ♦For the ground pork
  9. Take 150 grams Ground pork
  10. Prepare 2 tbsp Soy sauce
  11. Take 1 tbsp Awamori or sake
  12. Get 1 tbsp Sugar
  13. Take 1 tsp Roasted sesame seeds
  14. Get 1 Sesame oil (for stir-frying)
  15. Get 300 grams Water to parboil the ground pork
  16. Prepare ♦Seasonings to cook the "Jushi"
  17. Make ready 2 tbsp Soy sauce
  18. Get 1 tbsp Awamori or sake
  19. Get 1 tsp Salt
  20. Prepare 1 tsp Dashi stock granules
  21. Make ready 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.

So that is going to wrap it up for this exceptional food my grandmother's recipe for okinawan "jushi" recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!