Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, my grandmother's recipe for okinawan "jushi". One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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.

My Grandmother's Recipe for Okinawan "Jushi" is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. My Grandmother's Recipe for Okinawan "Jushi" is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. 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. 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. Make ready 1 small Carrot
6. Make ready 4 Dried shiitake mushrooms
7. Take 100 ml Water to soak the dried shiitake mushrooms
8. Make ready ♦For the ground pork
9. Take 150 grams Ground pork
10. Prepare 2 tbsp Soy sauce
11. Take 1 tbsp Awamori or sake
12. Prepare 1 tbsp Sugar
13. Get 1 tsp Roasted sesame seeds
14. Get 1 Sesame oil (for stir-frying)
15. Make ready 300 grams Water to parboil the ground pork
16. Get ♦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. Make ready 1 tsp Dashi stock granules
21. Get 1 tsp Lard or vegetable oil

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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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