Chinuku Jushi (Mixed Rice with Araimo)
Submitted by Pat
Chinuku Jushi is a traditional Okinawan mixed rice dish cooked with pork, araimo (Japanese taro), daikon, dried mushrooms, and konbu seaweed in a soy-seasoned chicken broth.
YIELD
12 servingsPREP
45 minCOOK
45 minREADY
100 minChinuku Jushi is a soul-warming Okinawan mixed rice that tells the story of island cooking in every spoonful. Rice simmers directly in a seasoned chicken broth alongside sliced pork, dried mushrooms, daikon radish, and strips of konbu seaweed.
The araimo (Japanese taro) goes in near the end, adding a creamy, starchy richness that sets this dish apart from other takikomi-style rice preparations.
It’s the kind of one-pot comfort food that feeds a crowd and tastes even better the next day.
Kitchen Tips
- Wash and drain the rice a full 30 minutes before cooking; this ensures even absorption and fluffy grains
- Soak the dried mushrooms, daikon, and konbu ahead of time so they’re fully rehydrated and ready to go
- Resist the urge to lift the lid while the rice simmers; steam does the work
- Let it rest for 10 minutes after cooking before you fluff and serve; patience pays off here
Ingredients
Directions
Wash and drain rice 30 minutes before cooking.
Cook araimo in water to cover until done, peel and dice.
Squeeze daikon dry; cut into strips.
Remove stems from mushrooms; sliver caps.
Cut konbu lengthwise; then into fine strips.
In a saucepan, add pork, daikon, mushrooms, and konbu; cook for a few minutes.
Stir in chicken broth and soy sauce.
Cover and bring to a boil; lower heat and cook for 15 minutes.
Add rice, cover, bring again to a boil; lower heat and simmer for 20 minutes.
Add araimo, cook for 5 more minutes.
Let stand for 10 minutes before serving.
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