Steps to Prepare Homemade My Grandmother's Recipe for Okinawan "Jushi"
Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Ultimate My Grandmother's Recipe for Okinawan "Jushi". It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from My Grandmother's Recipe for Okinawan "Jushi", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Grandmother's Recipe for Okinawan "Jushi" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My Grandmother's Recipe for Okinawan "Jushi" is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can have My Grandmother's Recipe for Okinawan "Jushi" using 21 ingredients and 7 steps. Here is how you can achieve it.
This is an Okinawan home cooking dish that my grandmother and my mother used to make a lot when I was little.
It brings me back to my childhood, and so I decided to write this recipe down before I forget it.
You can make this with ingredients found in mainland Japan.
You could use pork belly instead of ground pork, but if you use pork belly, use less lard.
We use lard to make this dish in Okinawa, so, if you want to make it the authentic way, use lard. And another key ingredient is the bonito dashi stock.
It's also delicious with bamboo shoots or burdock root ♪ Recipe by Harmony Forest
Ingredients and spices that need to be Prepare to make My Grandmother's Recipe for Okinawan "Jushi":
- 1000 grams Rice
- ◆Main ingredients
- 50 grams Hijiki
- 1 Satsuma-age or Chikuwa
- 1 small Carrot
- 4 Dried shiitake mushrooms
- 100 ml Water to soak the dried shiitake mushrooms
- ♦For the ground pork
- 150 grams Ground pork
- 2 tbsp Soy sauce
- 1 tbsp Awamori or sake
- 1 tbsp Sugar
- 1 tsp Roasted sesame seeds
- 1 Sesame oil (for stir-frying)
- 300 grams Water to parboil the ground pork
- ♦Seasonings to cook the "Jushi"
- 2 tbsp Soy sauce
- 1 tbsp Awamori or sake
- 1 tsp Salt
- 1 tsp Dashi stock granules
- 1 tsp Lard or vegetable oil
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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