Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, my grandmother's recipe for okinawan "jushi". It is one of my favorites. This time, I’m gonna make it a bit unique. 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 is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. My Grandmother's Recipe for Okinawan "Jushi" is something that I’ve loved my entire life.
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.
To begin with this recipe, we must prepare a few components. You can cook my grandmother's recipe for okinawan "jushi" using 21 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make My Grandmother's Recipe for Okinawan "Jushi":
- Prepare Rice
- Get ◆Main ingredients
- Make ready Hijiki
- Take Satsuma-age or Chikuwa
- Prepare Carrot
- Get Dried shiitake mushrooms
- Take Water to soak the dried shiitake mushrooms
- Prepare ♦For the ground pork
- Make ready Ground pork
- Get Soy sauce
- Get Awamori or sake
- Make ready Sugar
- Make ready Roasted sesame seeds
- Get Sesame oil (for stir-frying)
- Get Water to parboil the ground pork
- Make ready ♦Seasonings to cook the "Jushi"
- Take Soy sauce
- Get Awamori or sake
- Get Salt
- Prepare Dashi stock granules
- Take Lard or vegetable oil
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Steps 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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So that’s going to wrap it up with this special food my grandmother's recipe for okinawan "jushi" recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
