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

My Grandmother's Recipe for Okinawan "Jushi". 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. recipes tagged okinawan; recipes from around the world from real cooks.

Today we will introduce some Okinawan cuisine. Each family has its own recipe, and jushi is always cooked for events and celebrations. It is a dish so popular that lately it is sold as jushi onigiri at convenience. You can have My Grandmother's Recipe for Okinawan "Jushi" using 21 ingredients and 7 steps. Here is how you cook it.

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

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

Jushi - steamed rice with mixed vegetables. There is a similar dish in mainland Japan, but using pork belly among the ingredients makes this steamed rice meal quite unique to Okinawa. An exploration of the food culture that developed in the Ryukyu Kingdom through exposure to Japanese, Chinese and Southeast Asian cultures. Included: Ryukyu home cuisine, including fu-irichi, bira-garamachi and kufa-jushi.

My Grandmother's Recipe for Okinawan "Jushi" instructions

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..

What to Watch While Social Distancing. Stay in with these shows and. This is "Chinnuku Jushi (Rice Gruel with Taro)" , a song of the supper. Cook Around Japan Okinawan Home Cooking. As many of you have noticed, there is a "For Sale" sign above Jushi.