Chinuku Jushi (Mixed Rice with Araimo)
Yield
12 servingsPrep
45 minCook
45 minReady
100 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
rice
|
|
| 3 | medium |
taro leaves
japanese |
* |
| 1 | ounce |
daikon (chinese icicle radish)
soaked |
|
| 3 | each |
mushrooms
dried, soaked |
|
| 1 | Piece |
nishime konbu
soaked |
* |
| 1 | pound |
pork
thinly sliced |
|
| 6 | cups |
chicken broth
|
|
| ¼ | cup |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rice
|
|
| 3 | medium |
taro leaves
japanese |
* |
| 28.9 | ml/g |
daikon (chinese icicle radish)
soaked |
|
| 3 | each |
mushrooms
dried, soaked |
|
| 1 | Piece |
nishime konbu
soaked |
* |
| 453.6 | g |
pork
thinly sliced |
|
| 1.4 | l |
chicken broth
|
|
| 59 | ml |
soy sauce, tamari
|
|
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.
