Rice Cooker Okinawan Jushi: Japanese Savory Rice

Steps

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1. 1
   Rinse 150g of uncooked white rice under water until the water runs clear, then drain well.
   ▶ ≈0:21
2. 2
   Peel the carrot and cut it into thin, small pieces.
   ▶ ≈0:40
3. 3
   Slice the shiitake mushroom thinly.
   ▶ ≈1:01
4. 4
   Cut the pork loin or pork belly into appropriately sized pieces.
   ▶ ≈1:17
5. 5
   Prepare 10g of green onion and chop finely for garnish.
   ▶ ≈1:36
6. 6
   Rehydrate the dried hijiki seaweed in water if using (optional).
   ▶ ≈1:49
7. 7
   Make the seasoning broth by combining 1 tbsp sake, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp Shantung or stock powder, and a dash of dashi powder, and mix well.
   ▶ ≈2:05
8. 8
   Put the drained rice into the rice cooker pot.
   ▶ ≈2:42
9. 9
   Add 200ml of water.
   ▶ ≈2:55
10. 10
    Pour in the prepared seasoning broth and mix well.
    ▶ ≈3:01
11. 11
    Add the cut carrot and spread it evenly throughout the rice.
    ▶ ≈3:12
12. 12
    Add the sliced shiitake mushrooms and rehydrated hijiki seaweed and spread evenly.
    ▶ ≈3:21
13. 13
    Add the pork pieces and spread evenly across the rice.
    ▶ ≈3:29
14. 14
    Start the rice cooker and cook using the normal rice cooking setting.
    ▶ ≈3:37
15. 15
    Once the rice is cooked, mix everything together well.
    ▶ ≈3:50
16. 16
    Serve and garnish with the finely chopped green onion if desired. Your Okinawan jushi is ready to enjoy.
    ▶ ≈4:00